This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > May-17 > DUCK RAGU WITH SPINACH PASTA

DUCK RAGU WITH SPINACH PASTA

CHEF’S STEP BY STEP

“The beef-based ragù most people know comes from Bologna, but duck ragù is traditional in the Veneto region around Venice. I was inspired to make this recipe for L’Anima restaurant last year after I went with my sous chef Claudio to visit his family in Treviso. His mum prepared this wonderful ragù for lunch and I fell in love with it. I’ve added a twist by using spinach in the pasta. The crumbled crispy duck skin on top adds crunch.”

RECIPE ANTONIO FAVUZZI PHOTOGRAPHS STUART OVENDEN FOOD STYLING LOTTIE COVELL STYLING TONY HUTCHINSON
READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - May-17
If you own the issue, Login to read the full article now.
Single Issue - May-17
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
Get the last 3 back issues free with this subscription
SAVE
37%
Was €33.99
Now €33.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About Delicious Magazine

The May issue of delicious. has everything you need for the best bank holiday feasting, with a laid-back brunch, juicy tarragon roast chicken, proper lemon curd sponges and more. If you’re planning a walk, be sure to pack the brilliant picnic dishes from River Cottage’s Gill Meller. You’ll also find homemade scampi, duck ragù, good-for-you veggie ideas and easy midweek meals, plus the rules and recipes guaranteed to lift your cooking to the next level.