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Duck Ragù Rigatoni

Duck Ragù Rigatoni with Peas and Mint

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Recipe Details


In the Test Kitchen, we were over the moon to get ground duck on the menu. Its rich, earthy flavor is a perfect match for hearty sauces, so Chef Tim couldn’t resist using it in an aromatic ragù. First, he browns the meat with cinnamon, allspice, and nutmeg, then adds spring peas, red wine, chicken stock, and a touch of balsamic glaze. It’s simmered until thick, finished with a little butter and Parmesan, and blended with plenty of rigatoni for an elegant, cheffy twist on a classic dish.


  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 840
  • Protein 58g
  • Total Carb 82g
  • Total Fat 28g

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

Ingredients & Equipment

What we send

  • shallots
  • mint
    1/8 ounce
  • ground duck
    12 ounces
    ground duck
  • tomato paste
    2 tablespoons
    tomato paste
  • rigatoni
    6 ounces
  • red wine
    1/4 cup
    red wine
  • chicken stock
    8 ounces
    chicken stock
  • balsamic glaze
    2 packets
    balsamic glaze
  • unsalted butter
    1 packet
    unsalted butter
  • peas
    1/3 cup
  • grated Parmesan cheese
    2 ounces
    grated Parmesan cheese
  • ground allspice
    1/8 teaspoon
    ground allspice
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • ground nutmeg
    1/8 teaspoon
    ground nutmeg
  • crushed red pepper
    1/8 teaspoon
    crushed red pepper

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Peel shallots, halve, and thinly slice. Rinse mint and roughly chop leaves, discarding stems. 

  2. Sauté duck and aromatics

    Sauté duck and aromatics

    Pat duck dry with paper towel. Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add spice mix, then add duck and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Add shallots to pan and cook until translucent, 2-3 minutes. Add tomato paste and cook, stirring, to incorporate, 2-3 minutes more.  

  3. Boil rigatoni

    Boil rigatoni

    While duck cooks, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 12 minutes. Drain and set aside.

  4. Simmer duck ragù

    Simmer duck ragù

    While rigatoni cooks, add wine, chicken stock, and 1 packet balsamic glaze to pan with browned duck, still over medium-high heat. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until reduced by half, 4-6 minutes. 

  5. Finish duck ragù rigatoni

    Finish duck ragù rigatoni

    Reduce heat under pan with ragù to medium, then stir in butter, peas, and half of Parmesan until melted and combined. Taste and add salt and black pepper as desired. Once cooked, add rigatoni to pan with sauce. Stir to fully incorporate and warm through, 1-2 minutes. Remove pan from heat.

  6. Plate duck ragù rigatoni

    Plate duck ragù rigatoni

    Divide duck ragù rigatoni between serving bowls. Drizzle over remaining balsamic glaze and garnish with mint and remaining Parmesan. Mangia!

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