From the award winning Caccia e Corte range of premium Tuscan game sauces.
This special duck ragu is based on an ancient recipe recreated by chefs Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena. It is produced in limited quantities using the very finest and freshest ingredients.
The ragu has a particularly high meat content from the legs and breast of the duck, which is prepared with a traditional ragu base of extra-virgin olive oil, white Tuscan IGT wine, chopped tomatoes, red onion, celery, carrots and Tuscan herbs and spices. It contains no preservatives or artificial additives.
The meat is very gently simmered for a long time until it is incredibly tender and has imparted all its flavours into the thick sauce. The ragu is so hearty and robust, you only need to coat the pasta with it. (See our cooking tip below). Gourmet pasta dishes have never been so easy!
|HOW TO USE – SUGGESTIONS
The ragu only requires heating and it’s ready to receive the pasta.
The classic pasta for Tuscan duck ragu is Pappardelle. Other long pasta like Tagliatelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta.
This duck ragu pairs particularly well with truffles. Try adding a little truffle cream. A truly superb and original combination is the duck ragu with truffle polenta.
Works nicely as an antipasto on crostini or small pieces of toasted bread.
Once served, grate some 24 month parmesan.
A good chianti classico or other full-bodied Tuscan red is the perfect accompaniment.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don’t smother the pasta in mountains of sauce and that’s why the quality of the pasta is so important. The sauce can be extended further by adding a little tomato passata.
Chopped tomatoes, duck, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.