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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
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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.
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