Inside the Rustic Kitchen · by Emily★ 4.9 (16)
Venetian Duck Ragu with Pappardelle Pasta
NUTRITION · PER SERVING170M COOK
CAL 39%·PRO 86%
CARBS 94G48% OF CAL
6G FIBER13G SUGAR75G OTHER
FAT 22G25% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich Venetian ragu made with duck, cinnamon, and orange, served over wide pappardelle noodles. Elegant and festive but easy to prepare, this dish is deeply comforting.
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Nutrition & ingredients
Ingredients
serves 4- 2 large duck legs
- 1 carrot (finely chopped)
- 1 onion (finely chopped)
- 1 stick celery (finely chopped)
- 1/2 orange zest
- 1/2 juice of 1 orange
- 1 tsp cinnamon
- 1 cup (150g) passata (pureed tomatoes)
- 1 heaped tbsp tomato paste
- 2/3 cup (150ml) white wine
- 5 cups (1.2 litres) chicken stock
- salt and pepper
- 1 bay leaf
- 2 tbsp olive oil
- 14 oz (400g) pappardelle pasta
- parmesan (, for serving)
At a glance
PER SERVING · TIME 170M
CAL 39%·PRO 86%
CARBS 94G48% OF CAL
6G FIBER13G SUGAR75G OTHER
FAT 22G25% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h 30m
- Sodium
- 958mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1202mg
- Calcium
- 149mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 958MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.