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Bigoli with duck ragù
Season the duck and brown it skin side down in the butter and oil until the fat runs and the skin is golden. Lift out and pour off most of the fat.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bigoli with duck ragù take?
2 hr 25 min all in — 25 min prep, 2 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Saucepan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Bigoli → Thick spaghetti (spaghettoni). Smoother, so toss longer with a little more cooking water.
Any tips from this recipe?
Keep the skimmed duck fat for roasting potatoes. If you can only buy dried pasta, choose the thickest spaghetti you can find.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.