Pappardelle With Duck Ragu Recipe

Cooking Directions

• STEP 1.Start by searing the duck legs in a hot pan until they are browned and crispy.
• STEP 2.Remove the duck legs from the pan and set them aside. In the same pan, sauté onions, carrots, and celery until they are softened.
• STEP 3.Add garlic, tomato paste, and herbs to the pan and cook for a minute. Then, pour in red wine and let it simmer until it reduces slightly.
• STEP 4.Return the duck legs to the pan and add chicken broth. Cover the pan and let it simmer on low heat for about 2 hours, until the duck meat is tender and falls off the bone.
• STEP 5.Remove the duck legs from the sauce and shred the meat. Return the shredded meat to the sauce and season with salt and pepper.
• STEP 6.Cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta and toss it with the duck ragu.
• STEP 7.Serve the Pappardelle with Duck Ragu hot, garnished with grated Parmesan cheese and fresh parsley.

Cooking Tips

• For extra flavor, you can marinate the duck legs in red wine and herbs for a few hours before cooking.
• If you prefer a smoother sauce, you can blend the cooked vegetables and sauce together before adding the shredded duck meat.
• Leftover duck ragu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.

Storage and Serving

• Leftover duck ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the Pappardelle with Duck Ragu hot, garnished with grated Parmesan cheese and fresh parsley.