Duck ragu with bigoli pasta

1. 1

   Melt the half the butter with the oil in a frying pan. Add the garlic, thyme, bay leaf, onion, celery and juniper berry and sweat for 8-10 minutes, or until softened.

2. 2

   Add the duck and fry until golden-brown. Pour in the wine and cook until slightly reduced. Add the Parmesan rind and stock and simmer gently for 1 hour until the duck is tender.

3. 3

   Meanwhile, cook the bigoli in a saucepan of boiling salted water according to the packet instructions.

4. 4

   Discard the Parmesan rind and stir the remaining butter into the ragu. Drain the pasta and stir into the ragu. Transfer to warmed bowls, sprinkle with the Parmesan and chestnuts and serve.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.