Pappardelle with duck

Pappardelle with duck is a rich and flavorful dish! Here’s a classic recipe you might enjoy:

Pappardelle with Duck Ragu

Ingredients:

• For the Duck Ragu:

  • 2 duck legs (or thighs)
  • Salt and black pepper
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 cup dry white wine
  • 1 can (14 oz) crushed tomatoes
  • 1 cup chicken or beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 2 tbsp chopped fresh parsley

• For the Pappardelle:

  • 12 oz pappardelle pasta
  • Salt, for the pasta water
  • Freshly grated Parmesan cheese, for serving

Instructions:

1. Prepare the Duck:

   • Preheat your oven to 325°F (163°C).
   • Season the duck legs with salt and pepper.
   • Heat olive oil in a large, ovenproof pot or Dutch oven over medium-high heat. Add the duck legs and brown on all sides, about 5-7 minutes. Remove the duck and set aside.

2. Make the Ragu:

   • In the same pot, add the onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
   • Pour in the white wine and cook until reduced by half.
   • Stir in the crushed tomatoes, broth, tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer.
   • Return the duck legs to the pot, ensuring they are mostly submerged in the sauce.
   • Cover the pot and transfer to the oven. Cook for about 2 hours, or until the duck is tender and easily shreds with a fork.

3. Shred the Duck:

   • Remove the duck legs from the pot and shred the meat, discarding bones and excess fat. Return the shredded duck meat to the pot and stir to combine. Adjust seasoning with salt and pepper if needed.

4. Cook the Pappardelle:

   • Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain, reserving a bit of pasta water.

5. Combine:

   • Toss the cooked pappardelle with the duck ragu, adding a bit of reserved pasta water if necessary to loosen the sauce.

6. Serve:

   • Serve the pappardelle with duck ragu hot, garnished with chopped parsley and freshly grated Parmesan cheese.

Enjoy your hearty and delicious pappardelle with duck!