Arrivederci! 
My last recipe here should be delicious and with beautiful photos from Venice. Good ending…… Death in Venice.
I had some Duck leftover, so I made the Venetian classic Ragù d’Anatra or Duck Ragu.
I made a whole Barberie duck at the week-end, best duck breast since a loooong time. Yes, I think I am the only person on this planet who prefers breast to thighs regarding duck or chicken.
Ingredients
Duck leftover
1 carrot
1 onion
1 celery stick
1 clove garlic
800g canned San Marzano tomatoes
1/2 tsp quatre épices (french spice)
1 bay leave
1-2 tsp oregano (wild oregano from Sicily)
200-300ml red wine
dash Aceto Balsamico (Fondo Montebello)
Tagliatelle/Pappardelle or other Pasta
Parmesan
Duck juice leftover
Preparation
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First I made a Soffrito with chopped carrot, celery stick, onion and garlic. Cook the cubes softly in olive oil until translucent. Add a little bit French spice Quatre Épices, don`t burn it.
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Add red wine and reduce. Add more red wine
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Now add the canned tomatoes. Also oregano or fresh thyme leaves and bay leave. I also added some duck juice leftover. Cook for 30-45min on low heat with lid. After 30-45min add a dash good Aceto Balsamico, also check salt&pepper. Now add chopped duck leftover and cook on medium heat for around 5-10min. Serve with Tagliatelle/Pappardelle or other Pasta of your choice. And add just a little bit Parmesan. SPLENDIDO
DANKE for the good time here.
