Bigoli with the duck
Bigoli con L’anatra
Bigoli cooked in duck broth and seasoned with giblets, lardo, butter and flavorings.
THE bigoli with the duck I am a first course A rich, solid Venetian dish, designed to showcase every part of the animal and transform its broth into a flavorful base for pasta. The preparation combines the rustic texture of bigoli to the press to the softness of the seasoning, obtained from the browned innards with lardo, butter, oil and herbs. The result is intense yet balanced: the broth adds depth to the pasta, while the browning concentrates aromas and flavours and gives the sauce a rich texture. Cooking the duck also produces the main course, to be served with boiled potatoes or cabbage in shallow panThe dish belongs to the gastronomic tradition of the Veneto region and requires an orderly management of the different cooking methods, especially to keep the broth intended for the dishes warm and fragrant. bigoli.
Instructions
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6 steps · natural Italian voice
Prepare duck and vegetables
Clean and wash the duck thoroughly, then chop the onion, carrot, celery, and garlic. Carefully wash the giblets, keeping them whole for cooking. Place all the ingredients in a large pot so they can evenly infuse the liquid and provide the aromatic foundation for the dish.
Boil the duck
70 minCover the duck, the giblets and the herbs with water and bring to a boilCook for at least 70 minutes, maintaining a steady, not too violent boil, until the meat is cooked through and the liquid is fragrant. Check for doneness by piercing the thickest part of the meat: it should be tender.
Recover aromas and innards
Remove the duck from the pot and set it aside for serving. Strain the broth through a sieve, collecting the giblets and any remaining vegetable and herb parts. Keep the strained liquid warm; it will be used to cook the bigoli and it should reach a regular boil again.
Brown the seasoning
Cut the innards into small pieces and combine them with the filtered vegetable and herb residues. Chop the lardo until you get a pesto, then brown it in skillet with butter and extra virgin olive oil. Season with salt and pepper, then cook until the mixture it takes on color, consistency and an intense cooking aroma.
Cook the bigoli
Bring the duck broth to a full boil and pour in the bigoli Cook them until the desired consistency, keeping the liquid at a steady boil. The pasta is ready when it's cooked and well-softened, but still firm enough to hold the sauce without falling apart.
Season and serve
School i bigoli and transfer them to a very hot earthenware container. Season them with the giblet sauce, lardo, butter and herbs, stirring to evenly distribute the seasoning. Add grated cheese only if desired. Serve the boiled duck as a second course, accompanied by boiled potatoes or cabbage. shallow pan.
Chef's Tips
The editorial staff recommends cooking the bigoli directly into the boiling duck broth, so they absorb the flavour of the meat and the aromas before being seasoned.
Ingredients
- Ingredients for 4 people
- (12.35 oz) 350 g of bigoli at the press
- 1 new duck of approximately 1.2 kg (2.65 lb) with giblets
- (2.47 oz) 70 g butter
- (1.06 oz) 30 g of lardo (cured pork fatback)
- (0.71 oz) 20 g extra virgin olive oil
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 clove of garlic 4 bay leaves
- some sage parsley leaves
- salt and pepper
Can't find it in the US?
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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