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

Recipe By Slurrp

Thyme Pappardelle with Slow Braised Duck and Swiss Brown Mushroom Ragu is a hearty and flavorful pasta dish. The tender duck meat is slow-cooked in a rich tomato sauce with earthy Swiss brown mushrooms, creating a savory ragu. The thyme-infused pappardelle pasta perfectly complements the ragu, making every bite a delight. This recipe is perfect for a cozy dinner or special occasion.

4.6
13 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Thyme Pappardelle, Slow Braised Duck & Swiss Brown Mushroom Ragu
plan
Bookmark

ingredients serve

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

  • 1 Duck Legs
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 62.50 gram Swiss Brown Mushrooms, Sliced
  • 1/2 tablespoon Tomato Paste
  • 1/4 can Diced Tomatoes
  • 1/4 cup Red Wine
  • 1 sprig Fresh Thyme
  • 1/2 Bay Leaves
  • As required Salt And Pepper To Taste
  • 100 gram Thyme Pappardelle Pasta
  • as per your need Fresh Thyme Leaves For Garnish

Directions: 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.
Nutrition
value
1383
calories per serving
77 g Fat108 g Protein66 g Carbs9 g FiberOther

Current Totals

  • Fat
    77g
  • Protein
    108g
  • Carbs
    66g
  • Fiber
    9g

MacroNutrients

  • Carbs
    66g
  • Protein
    108g
  • Fiber
    9g

Fats

  • Fat
    77g

Vitamins & Minerals

  • Calcium
    218mg
  • Iron
    11mg
  • Vitamin A
    1606mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    30mg
  • Vitamin B6
    2mg
  • Vitamin B9
    119mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    232mg
  • Manganese
    2mg
  • Phosphorus
    1230mg
  • Selenium
    113mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp