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Ragł di Papera - Duck sauce ragu | Print |
ragu papera.jpg
Duck sauce is a very festive sauce, used for special occasions. It is very flavourful and its origin is in the provinces of Chieti and Pescara. Locally, it is called il "Ragu di Papera", papera being a cute name for Anatra.

Prep time: 2 hours
Serves: 4-6 people




A duck that weighs about 2 kgs
2 sticks of celery
2 carrots
2 cloves of garlic
White wine
Olive oil
Salt
Pepper
Parsley
Rosemary
Bay leaf
1 kg of tomato sauce
Water

Clean all the interiors out of the duck and cut it into parts. Sautee for about 15 minutes over medium heat with all the above ingredients, except the water and tomato sauce. When it is golden brown, let it cool. Separate the meat from the bones. Chop the meat into small pieces and return it to the pan over high heat and add the wine. When the wine is evaporated, add the tomato sauce and let simmer over low heat for about 1 hour and half, adding water occassionally as needed. The ideal pasta for this sauce is "sagne appezzate" or Tagliatelle.
 
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