Rigatoni with Duck Ragù

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This hearty rigatoni with duck ragù is a standout high-protein meal that makes clever use of slow-braised duck legs. By combining shredded duck meat with a rich, herbaceous tomato sauce and earthy Mediterranean vegetables, you create a complex flavour profile that feels far more decadent than its simple preparation suggests. The addition of crispy duck skin cracklings provides a satisfying textural contrast to the al dente pasta, ensuring every bite is balanced and deeply savoury.

Perfect for a comforting weekend dinner or a sophisticated midweek treat, this pasta dish is an excellent way to elevate store-bought or leftover duck. The sauce can be prepared a day in advance, allowing the flavours to develop further before being tossed with fresh rigatoni and finished with plenty of grated Parmesan. Serve this warming Italian-inspired bowl with a simple green salad for a complete, nutritious meal.

Ingredients for Rigatoni with Duck Ragù

3 colheres de sopa de azeite de oliva extra-virgem
1 cebola pequena, finamente picada
3 garlic cloves, sliced
1 colher de chá de orégano seco
1/4 teaspoons crushed dried red pepper
1 (800g) can whole peeled tomatoes, crushed, juice reserved
4 duck legs reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , skin peeled off and cut into 1/2-inch squares, meat shredded
230g vegetables reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , olives pitted, vegetables chopped
120ml sauce reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots
450g rigatoni or ziti pasta
Grated Parmesan cheese

How to make Rigatoni with Duck Ragù

Heat oil in large deep skillet over medium heat. Add next 4 ingredients. sauté until onion is soft, about 6 minutes. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes. Add shredded duck, reserved vegetables, and reserved sauce to skillet. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill ragù and duck skin separately. Rewarm ragù over medium heat before continuing.

Heat large skillet over medium heat. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite. Drain, reserving 240ml cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 60ml fuls if dry. Season with salt and pepper. Transfer to large bowl. Sprinkle cracklings over and serve, passing cheese alongside.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.