Duck ragù with pasta from All About Braising: The Art of Uncomplicated Cooking (page 203) by Molly Stevens

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

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

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine. You may use the Chicken stock recipe on p. 448. See recipe for dried pasta suggestions.

  • Chefjames1 on April 05, 2026

    This was great. We added a quart of tomato sauce during the last simmer however because there was too much duck for the amount of sauce (but we also used a whole duck and adjusted the amount of ingredients from there)

  • mzgourmand on October 25, 2019

    This is my favorite duck ragu recipe! Agree with @ashallen's comment re. red vinegar.

  • ashallen on October 25, 2019

    Very good - deep, meaty flavors and a perfect texture for eating with pasta. The red wine vinegar is important for bringing another dimension to an otherwise very meaty tasting dish. I ended up finishing this dish in the slow cooker because the oven was otherwise occupied - worked well. Also good with rice pilaf. Freezes well.

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