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5 from 2 votes

Duck ragu with paccheri pasta

Duck ragu with paccheri pasta is the epitome of comfort food. Juicy duck meat, slow braised in a rich tomato and red wine sauce, and nestled in perfectly cooked paccheri pasta is so comforting and delicious.
Prep Time30 mins
Cook Time2 hrs
Course: Dinner, Main Course
Cuisine: Italian
Servings: 8 servings
Author: Vy Tran


  • Immersion blender


  • 1/4 cup chopped, dried porchini mushrooms
  • 1 cup of boiling water

  • 4 duck legs

  • Sea salt and freshly ground pepper

  • 4 small shallots, chopped

  • 4 cloves of garlic, crushed and roughly chopped

  • 2 carrots, roughly chopped

  • 1 fennel bulb (white part only), sliced then chopped into small pieces

  • 1/2 cup red wine

  • 1 jar of FarmToFork™ Caramelized Onion & Roasted Garlic Pasta Sauce 

  • 1 lb paccheri pasta

  • Freshly grated Parmesan cheese for serving

  • 1/2 cup basil leaves for serving


  • Place the porcini and boiling water in a large heatproof bowl. Set aside for 10 minutes to soak.

  • Preheat oven to 350°F. 

  • Heat a large ovenproof heavy-based saucepan over medium heat. 

  • Sprinkle the duck with salt and pepper, and cook in batches skin-side down for 5 minutes. Turn and cook for a further 5 minutes or until golden. Remove from the pan and set aside.

  • Drain the fat, reserving 1 tablespoon in the pan. Return to medium heat and add the shallot, garlic, carrot, and fennel. Cook, stirring occasionally, for 5 minutes or until fragrant and softened. 

  • Add the pasta sauce, wine, porcini, and soaking water. Stir to combine.

  • Return the duck to the pan, cover with a tight-fitting lid, and bring to a simmer. 

  • Transfer the pan to the oven and cook for 1½ hours or until the duck is tender. 

  • Remove the duck from the sauce and allow to cool slightly. 

  • Using 2 forks, shred the meat, discard the bones and skin, and return meat to the sauce. Stir to combine, set aside, and keep warm.

  • Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente or cook according to packet instructions.

  • Drain, add pasta to the ragu, and toss to combine. Season with salt and pepper to taste.

  • Divide the pasta among warmed plates.

  • Sprinkle with basil leaves and freshly grated Parmesan to serve.