Bigoli with Duck Ragù
- Clean and chop the onion and the clove of garlic, brown them in a big pot with some spoons of extra virgin olive oil.
- Lay down the duck, put salt, black pepper, some leaves of sage and a sprig of rosemary. Deglaze with a bit of white wine and continue with the low heat cooking.
- When the duck is almost ready, remove it from the pot and bone it cutting the meat in small pieces.
- Strain the gravy and replace it in the pot with the duck. Add some spoons of tomato sauce diluted with hot water and broth, continue until the cooking is done.
- Meanwhile, cook the bigoli in plenty of salted water, drain them and cook them for 2 min in the pan with the duck sauce.
Source: Archivio Consorzio Vicenzaè
1/
Bigoli with Duck Ragù
© Archivio Consorzio Vicenzaè
Recipes
Esterházy Roast Beef
There were notable culinary migrations during the Austrian monarchy, long before the EU and a united Europe. Therefore, we owe a debt of gratitude for this deliciously tender Rostbraten (roast beef) to the famous family of the Esterházys, all of whom were not only generous sponsors of the arts and successful politicians, but also connoisseurs of fine dining.
Potato Dumplings with Fruits
During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.
Trout Fillet with Forest Mushrooms
The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.
Catalan Rabbit with Autumn Flavours
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
Featured Experiences
Monte Veronese Cheese
This cheese has its own unique charm: its flavor and fragrance reflects the alpine region where it is made.
Camerano Cheese
Camerano Cheese is an old tradition in Sierra de Cameros. Nowadays, the cheese is produced in the same way but with new tools. This PDO protects the quality of the cottage, soft, semi-matured and mature cheese. All of them are made with milk from goats fed with natural vegetation and products of the region.
Street performance in Greece
Unconventional urban art!
CHECK OUT OUR
LATEST GUIDE
Historical travel itineraries in Europe
Explore Europe’s legendary past.
Flemish Masters in situ
Experience the Flemish Masters in situ.
Cycling in Serbia
Pedal your way along thrilling bike trails!
Asturias Cider Route
A journey through Asturias to see the cider-making process and the curious manner in which it is served here. Includes visits to orchards and cider presses, known in Asturias as lagares, guided tours, sampling traditional foodstuffs and activities that show the cider-making process and local culture.
Ingredients
- 400 g of bigoli
- 1 cleaned and flamed duck
- 1 onion
- 1 clove of garlic
- White wine
- Sage
- Rosemary
- Tomato sauce
- Extra Virgin Olive Oil
- Salt and black pepper