Past Recipes
Duck and Mushroom Ragù

Duck and Mushroom Ragù with Orecchiette and Crispy Sage

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Recipe Details


Chef Shanna is taking flavor inspiration from the mega success of our duck rigatoni. "For a more French feel," she says, "a red wine ragù is simmered down with rosemary, garlic, and shallot"—plus mushroom stems for texture. Once tossed with orecchiette, the whole saucy concoction is topped with oven-crisped sage.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 800
    • Protein 52g
    • Total Carb 80g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cremini mushrooms
      6 ounces
      cremini mushrooms
    • shallot
    • garlic
      2 cloves
    • ground duck
      12 ounces
      ground duck
    • orecchiette
      6 ounces
    • ground nutmeg
      1/4 teaspoon
      ground nutmeg
    • tomato paste
      2 tablespoons
      tomato paste
    • red wine
      1/4 cup
      red wine
    • balsamic glaze
      2 packets
      balsamic glaze
    • unsalted butter
      3 packets
      unsalted butter
    • shaved Parmesan cheese
      1 ounce
      shaved Parmesan cheese
    • rosemary
      1/8 ounce
    • sage
      1/8 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot
    • aluminum foil
    • baking sheet
    • 10" medium high-sided pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Wipe mushrooms clean with a damp paper towel; remove stems and mince, then cut caps into ½-inch slices, keeping separate. Rinse remaining produce. Strip rosemary leaves, discarding stems, then mince. Pick sage leaves, discarding stems. Peel shallot, halve, and thinly slice. Mince garlic. Pat duck dry with paper towel.

    2. Roast mushrooms and sage

      Roast mushrooms and sage

      Line a baking sheet with foil. Place mushroom caps and whole sage leaves on prepared sheet, and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until mushrooms are beginning to brown and sage is crispy, 12-15 minutes.

    3. Cook orecchiette

      Cook orecchiette

      While sage and mushrooms roast, season boiling water generously with salt. Stir in orecchiette and cook until al dente, 8-9 minutes (move on to Step 4—but don't forget to come back!). Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.

    4. Brown duck

      Brown duck

      While pasta cooks, heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add duck; season with half of nutmeg, ½ teaspoon salt, and pepper. Cook, breaking up, until beginning to brown, about 3 minutes. Add rosemary, shallot, garlic, and mushroom stems; sauté, stirring, until mushrooms are softened and duck is browned, 2-3 minutes. Add tomato paste; cook, stirring to fully incorporate, 2-3 minutes more.

    5. Finish ragù and orecchiette

      Finish ragù and orecchiette

      To pan with duck, add red wine, 1 packet balsamic glaze, and pasta cooking water. Increase heat under pan to high and bring to a boil, then reduce heat to medium high and simmer until liquid is reduced by half, 3-4 minutes. Remove pan from heat and stir in butter to melt. Taste ragù and add salt and pepper as desired. Add orecchiette to pan with sauce, still off heat, and toss to coat.

    6. Plate duck and mushroom ragù

      Plate duck and mushroom ragù

      Divide ragù and orecchiette between serving bowls and top with roasted mushrooms and crispy sage. Drizzle over remaining balsamic glaze, then garnish with Parmesan. Enjoy!

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