Angry duck, also referred to as Chongqing spicy duck, is a beloved dish originating from Sichuan province, renowned for its fiery and numbing taste sensations. This dish showcases succulent duck meat stir-fried alongside a harmonious medley of dried red chilies, Sichuan peppercorns, garlic, ginger, and a melange of fragrant spices, creating a captivating flavor experience.
Ragù is an Italian meat-based sauce normally served with pasta. For the meat, I chose duck breasts and as for the pasta, I decided on pappardelle which is a large, very broad and flat pasta. The “ruggedness” of the pappardelle goes very well with the peasant-style ragù. To spruce things up a bit, I added aubergine and fava (broad) beans.