# Duck Ragu with Fazzoletti

A decadent duck ragu served with fresh fazzoletti pasta, chanterelles, and finished with Parmesan.

- Total time: 180 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 2 duck legs
- 1 carrot, diced
- 1 onion, diced
- garlic
- tomato paste
- brandy
- chicken stock
- thyme
- rosemary
- fazzoletti (or pasta of choice)
- chanterelles
- cold butter
- Parmesan

## Instructions

1. From a cold pan over medium heat, place well salted duck legs skin side down and cook until fat is rendered and the skin is golden brown.
2. Remove most of the fat from the pan and keep for later.
3. Sauté carrots, onion, and garlic over medium/medium low until softened.
4. Add tomato paste and cook down for about 5 minutes.
5. Deglaze with brandy, cook off alcohol and place duck legs back in the pan.
6. Cover the duck legs with chicken stock, add thyme and rosemary, and cover with a cartouche.
7. Braise in the oven at 300°F for about 3 hours or until the meat is fall apart tender.
8. In the meantime, roll out some fresh pasta and cut it into small sheets of fazzoletti.
9. Sauté some gorgeous chanterelles.
10. Add the braising liquid and the duck meat and reduce until thick and glossy.
11. Finish that sauce with some cold butter.
12. Plate it up nicely with a healthy dusting of Parmesan.

## Equipment

- pan
- oven
- cartouche

## Tips

- Keep the rendered duck fat for later as it is described as 'gold'.
- Finish the sauce with cold butter to make it silky smooth.

## Source

- Original video: https://www.tiktok.com/@peteycooks/video/7574553686580546847
- Recipe page: https://www.cliprecipe.com/recipe/994403b9-f302-41d9-8e3f-5c681beafd6d
- Extracted: 2026-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt