Jiangsu-style Duck Pappardelle with White Ragù

Ingredients

In this Jiangsu-style adaptation, we replace the traditional Italian ragù sauce with a fragrant white ragù sauce that incorporates Jiangsu flavors and ingredients. The original dish typically uses red meat, such as beef or pork, while we substitute it with tender duck meat. The spices and seasonings are also adjusted to reflect the aromatic profile of Jiangsu cuisine. We alse have the original recipe for Pappardelle al ragù bianco di anatra, so you can check it out.

• 500g (1.1 lb) duck breast, thinly sliced 500g (1.1 lb) duck breast, thinly sliced
• 250g (8.8 oz) pappardelle pasta 250g (8.8 oz) pappardelle pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce 2 tablespoons light soy sauce
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon white pepper 1 teaspoon white pepper
• 1 cup chicken broth 1 cup chicken broth
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced duck breast with Shaoxing wine, light soy sauce, minced ginger, minced garlic, sugar, and white pepper. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated duck slices and stir-fry until they are lightly browned and cooked through.
3. 3.
   Pour in the chicken broth and bring it to a simmer. Reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together.
4. 4.
   Meanwhile, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta and set aside.
5. 5.
   Add the cooked pappardelle pasta to the wok or skillet with the duck and sauce. Toss gently to coat the pasta with the sauce.
6. 6.
   Serve the Jiangsu-style Duck Pappardelle with White Ragù in individual bowls, garnished with sliced green onions and fresh cilantro leaves.

Treat your ingredients with care...

• Duck breast — Make sure to thinly slice the duck breast to ensure quick and even cooking.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Pappardelle pasta — Cook the pasta until al dente to maintain its texture and prevent it from becoming mushy.

Tips & Tricks

• For an extra burst of flavor, add a splash of black vinegar to the dish before serving.
• If you prefer a spicier kick, sprinkle some chili flakes or Sichuan peppercorns over the finished dish.
• To make the dish more substantial, you can add some sautéed vegetables such as bok choy or snow peas.
• If you're unable to find pappardelle pasta, you can substitute it with wide rice noodles or even linguine.
• For a touch of freshness, squeeze some lime juice over the dish just before serving.

Serving advice

Serve the Jiangsu-style Duck Pappardelle with White Ragù as a main course, accompanied by a simple side salad of mixed greens dressed with a light vinaigrette. The vibrant colors of the salad will complement the rich flavors of the dish.

Presentation advice

Arrange the pappardelle pasta neatly on the plate, topped with the tender slices of duck and a drizzle of the fragrant white ragù sauce. Garnish with sliced green onions and fresh cilantro leaves for a pop of color. Serve with a side salad on the side for a visually appealing presentation.