Ragù all'anatra

Ragù all'anatra is an Italian meat sauce that's usually prepared with a combination of duck, garlic, onions, carrots, celery, guanciale, tomato purée, red wine, and herbs such as sage, parsley, bay leaves, and thyme. The vegetables are chopped and sautéed with the guanciale over high heat, followed by the duck, herbs, red wine, and tomato purée.

The combination is left to simmer until the duck becomes fully cooked. The duck is then removed, the meat chopped and placed back into the pot, and the sauce is later filtered to remove large quantities of duck fat. Once done, this hearty duck sauce is typically served with pasta such as pappardelle or tagliatelle.