Italian duck recipes

We've been waiting a long time to tackle the recipes from Scott Conant's Scarpetta Cookbook. But before we dive head-first into the pasta, let's check out a classic Italian duck recipe. We know there's so much more to Italian cuisine. "As much as I love spaghetti, I do more than just make pasta," he says.

Venetian duck ragu

Tender, moist duck breasts with a crisp, golden brown skin are served topped with a cherry port wine sauce in this easy recipe.

Duck ragu is a delicious tomato sauce with shredded duck. Think bolognese sauce, but with duck meat! If you love gamey duck flavor, you will love this dish. Duck’s legs are simmered long and slow in an aromatic tomato sauce until the meat it fall-of-the bone tender and shreds easily. Serve it with pappardelle pasta and parmesan cheese for an amazing comfort food meal.

An aromatic duck ragù perfumed with orange, red wine, cinnamon and nutmeg. This delicious, rich meat sauce is a wonderful alternative to a traditional Bolognese. Serve it Bolognese-style with pappardelle or use it as a base for a tasty lasagna.

Looking for a comforting pasta dish that stands out from the usual? This quick and easy Italian Duck Ragu is the answer! With succulent duck meat simmered to perfection in a variety of herbs and spices, you can create a hearty and flavorful sauce that's perfect over your favorite pasta. Impress your family and friends with a recipe that's on the table in just 30 minutes! Whether it's for a weeknight dinner or a weekend gathering, this Duck Ragu dish brings everyone around the table for…

Rich, fragrant and comforting this Duck Ragu with homemade Pappardelle is a standout. Infused with red wine, orange, herbs and cinnamon.

This satisfying dish, which first appeared in our December 2013 issue with David McAninch's article The World of Duck, was adapted from Lidia Bastianich's cookbook Lidia's Italy (Knopf, 2007).

The rich, tasty duck ragu is served on a bed of soft polenta for a complete gourmet experience.

Few dishes are more emblematic of Venetian heritage than this classic spiced duck ragu, which blends rich duck meat with red wine, bay leaf and cinnamon, slow-cooked until the duck ceases to cling to the bone.

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This delicious braised duck recipe is one my mother regularly cooked when I was growing up. I’ve added shards of crispy pan-fried prosciutto to serve but this is optional.

This confit duck ragu is my go-to when I want something that feels luxe without the stress. Made with tender shredded duck legs, tomato, wine, and aromatics, it’s rich, silky, and absolutely packed with flavour. I usually toss it through fresh pasta or pappardelle, top it with ricotta, and serve it with a glass of red. It’s a perfect dish for date night or entertaining, and best of all, it’s easier to make than it looks - thanks to the magic of confit duck.

Australian Gourmet Traveller Italian recipe for braised duck, valpolicella, tomato and rosemary with polenta by Buzo restaurant in Sydney.

Duck Confit is a classic dish featuring tender, flavorful duck legs slowly cooked in duck fat. Scored and seasoned with a mix of spices, the legs are roasted until crispy. Perfect for a rich and savory meal, it's ideal for enjoying with fresh sides or as a filling in tacos.

Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours.

Italian duck ragu pappardelle is of course a popular classic but have you ever tried an Asian version of it? This dish is a riff off Peking duck and produces a wonderful, sweet, sticky ragu that pairs perfectly with the wide ribbons of a pappardelle! And Dear Reader, this is a pushy recipe!

Traditional duck ragu' (ragù d'anatra alla veneta) is a staple of northern Italian cuisine, and just as delicious as the classic bolognese.