Duck, black olive & tomato ragù from Polpo: A Venetian Cookbook (of Sorts) (page 165) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Polenta; Gnocchi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • slouj on March 31, 2024

    Such a delicious recipe. Rich, with pops of salt and heat from the olives and the peppercorns. Will cook again for sure.

  • debkellie on April 24, 2015

    Having been persuaded by previous correspondents, I sought out Polpo, specifically for this recipe - I had some sous-vided confit duck legs to use up. A first time effort for home made gnocchi (over a 45 year cooking career) this was a simply stunning taste sensation - definitely worth the effort.

  • L.Nightshade on April 20, 2015

    Not much to add to Breadcrumbs’ report above. I don’t think I had quite the same success with the gnocchi, but I will continue to work on that. I made the tomato sauce and roasted the duck legs in advance, so this came together very quickly. I worked on the gnocchi with one of our weekend guests, which made for a fun project. I love the roasted tomatoes that get popped in at the last; I might even be tempted to leave some out then drop them onto the finished dish.

  • Breadcrumbs on April 12, 2015

    p. 165 - This dish is exceptional. The richness of the roasted duck meat, the sweet tang of the roasted tomatoes mixed with NR’s outstanding tomato sauce, the saltiness of the black olives and the bursts of heat from the occasional green peppercorn…this dish has it all. Of course it would be nothing without the gnocchi and it’s no surprise that NR’s gnocchi (p. 194) is a standout. So airy and tender, so unlike heavy gummy store-bought gnocchi. You could actually reduce the prep time for this dish by making certain components in advance. The tomato sauce and gnocchi could be prepared ahead (RN tells you how to hold the gnocchi in his recipe), the duck could be roasted off in advance then there would be much less to do the day you planned to serve this. I think this would make an excellent, impressive company dish so I appreciate that next time around I can reduce prep time considerably. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9520909#9520909

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