Pappardelle with White Duck Ragù

Ingredients

• 300g (10.5 oz) pappardelle pasta 300g (10.5 oz) pappardelle pasta
• 500g (1.1 lb) duck meat, shredded 500g (1.1 lb) duck meat, shredded
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 200ml (3/4 cup) chicken or vegetable broth 200ml (3/4 cup) chicken or vegetable broth
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the shredded duck meat to the skillet and cook until lightly browned.
4. 4.
   Pour in the heavy cream and chicken or vegetable broth. Stir in the fresh thyme leaves and season with salt and pepper.
5. 5.
   Reduce the heat to low and simmer the sauce for about 15 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked pappardelle pasta to the skillet and toss gently to coat the pasta with the sauce.
7. 7.
   Serve the Pappardelle with White Duck Ragù hot, garnished with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Duck meat — Ensure the duck meat is cooked until tender and easily shreddable. You can use leftover roasted duck or cook duck legs in advance for this recipe.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk.
• If pappardelle pasta is not available, you can use fettuccine or tagliatelle as a substitute.
• To enhance the flavors, you can add a splash of white wine to the sauce while simmering.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Pappardelle with White Duck Ragù as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Gently twirl a portion of the creamy pappardelle onto a plate, allowing the strands to cascade naturally. Sprinkle some grated Parmesan cheese and chopped parsley on top for an elegant finishing touch.