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Bigoli with Duck Ragù

  1. Clean and chop the onion and the clove of garlic, brown them in a big pot with some spoons of extra virgin olive oil.
  2. 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.
  3. When the duck is almost ready, remove it from the pot and bone it cutting the meat in small pieces.
  4. 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.
  5. 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


  • 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

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