Thyme Pappardelle, Slow Braised Duck & Swiss Brown Mushroom Ragu Recipe

Cooking Directions

• STEP 1.Start by searing the duck legs in a hot pan until golden brown on both sides.
• STEP 2.Remove the duck legs from the pan and set aside. In the same pan, saut茅 onions, garlic, and Swiss brown mushrooms until softened.
• STEP 3.Add tomato paste, diced tomatoes, red wine, thyme, and bay leaves to the pan. Return the duck legs to the pan and simmer for 2-3 hours until the meat is tender and falls off the bone.
• STEP 4.While the duck is braising, cook the pappardelle pasta according to the package instructions. Drain and set aside.
• STEP 5.Once the duck is cooked, remove the meat from the bones and shred it. Return the shredded duck to the ragu and simmer for an additional 10 minutes.
• STEP 6.To serve, place a portion of the thyme pappardelle on a plate and top with the slow-braised duck and Swiss brown mushroom ragu. Garnish with fresh thyme leaves.
• STEP 7.Enjoy the Thyme Pappardelle with Slow Braised Duck and Swiss Brown Mushroom Ragu immediately.

Cooking Tips

• For extra flavor, marinate the duck legs in red wine and herbs overnight before searing.
• If you prefer a smoother ragu, you can blend the sauce before adding the shredded duck.
• Feel free to add some grated Parmesan cheese on top for an extra touch of richness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragu gently on the stovetop, adding a splash of water or broth to prevent it from drying out.
• Serve the reheated ragu over freshly cooked pappardelle pasta for a delicious leftover meal.