Duck ragù with bigoli


Fresh Meat

  • 500g of minced duck, including fat and skin (ideally from Barbary or Muscovy duck)

Fruit & Vegetables

  • 2 garlic cloves, slightly crushed
  • 2 juniper berries

Salad & Fresh Herbs

  • 2 sprigs of fresh rosemary


  • 240ml of dry white wine

Store Cupboard

  • 480ml of duck stock, or vegetable stock
  • sea salt
  • black pepper, freshly ground

Oils & Vinegars

  • 2 tbsp of extra virgin olive oil

Cereals, Grains & Pasta

  • 500g of fresh bigoli pasta, (or thick fresh spaghetti)


  • 100g of Parmesan