Authentic Venetian Ragù Bianco d’Anatra

This is a scaled-up version of the traditional Venetian Duck Ragù, perfect for a large gathering or meal prepping. This recipe maintains the rich, delicate flavors of old Venice, featuring cinnamon instead of nutmeg, as was common in historical Venetian cuisine.

Ingredients

• 2 kg duck meat (legs or breast, finely chopped or minced)
• 4 small onions, finely chopped
• 4 small carrots, finely chopped
• 4 celery stalks, finely chopped
• 8 garlic cloves, minced
• 4 bay leaves
• 4 sprigs fresh rosemary
• 1 tsp ground cinnamon (Venetian-style)
• 4 cups dry white wine (Venetian wine like Soave or Pinot Grigio)
• 4 cups duck or chicken stock
• 8 tbsp unsalted butter (120g)
• 8 tbsp olive oil (120ml)
• 2 cups whole milk (or cream, optional for richness)
• Salt & freshly ground black pepper, to taste

Directions

1. Prepare the Duck
2. If using duck legs or breast, finely chop or mince the meat. Traditional Venetian kitchens used a knife rather than a meat grinder.
3. If using whole duck, remove the skin and excess fat, then chop the meat.
4. Sauté the Soffritto
5. In a large pot (or two medium pots), heat butter and olive oil over medium heat.
6. Add onions, carrots, and celery (soffritto) and cook until soft and golden (about 10 minutes).
7. Add garlic, bay leaves, and rosemary, cooking for another minute.
8. Brown the Duck
9. Increase heat to medium-high and add the duck meat in batches, if needed, to prevent overcrowding.
10. Cook until browned, stirring occasionally (about 10 minutes per batch).
11. Season with salt, black pepper, and cinnamon.
12. Deglaze with Wine
13. Pour in the white wine, scraping the bottom of the pan to lift the caramelized bits.
14. Let it simmer until the alcohol evaporates and the wine reduces (about 5 minutes).
15. Slow Cook the Ragù
16. Lower heat and add duck stock.
17. Let it simmer for at least 1.5 to 2 hours, stirring occasionally.
18. If using duck legs, remove them after 90 minutes, shred the meat, and discard bones.
19. Finish with Milk (Optional)
20. Stir in milk or cream for a silkier, richer texture. Let it cook for another 10 minutes.
21. Serve: Toss with bigoli or pappardelle and serve with grated Monte Veronese or Parmigiano (optional).