Italian duck recipes

Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus by-product: plenty of glorious duck fat.

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.

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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).

This was a big hit with the Dish team. They loved the combination of meltingly tender duck, juicy figs, zesty orange and a rich marsala sauce.

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

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Duck ragu is a delicious tomato sauce with shredded duck. Think bolognese sauce, but with duck meat! Duck legs simmered in tomato sauce.

If you love poultry but want a change from chicken and turkey, these 17 best duck recipes are for you—with tips for how to cook duck included.

Venetian Duck Ragù is regional Italian cooking at its best and one of our favorite pasta dishes to eat and make here at home in Northeast Italy where it comes from. A slow-simmered ragù made w/duck, soffrito, garlic, herbs, spices, white wine, butter, duck or chicken stock, milk, and extra virgin olive oil (and sometimes pancetta) all simmered to perfection. This recipe is delicious and simple to make, but it's worth the time it takes to develop the depth and richness it's known and loved…