Pappardelle with Duck Ragu

Ingredients

• 2 duck legs 2 duck legs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (480ml) chicken or vegetable broth 2 cups (480ml) chicken or vegetable broth
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 bay leaves 2 bay leaves
• 1 sprig rosemary 1 sprig rosemary
• 4 sprigs thyme 4 sprigs thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 400g pappardelle pasta 400g pappardelle pasta
• Freshly grated Parmesan cheese, for serving Freshly grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 480 kcal / 2010 kJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 8g)
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Season the duck legs with salt and pepper.
3. 3.
   Heat olive oil in a large oven-safe pot over medium heat. Add the duck legs and cook until browned on all sides. Remove the duck legs from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
5. 5.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
6. 6.
   Add the chicken or vegetable broth, crushed tomatoes, bay leaves, rosemary, and thyme to the pot. Stir well to combine.
7. 7.
   Return the duck legs to the pot, ensuring they are submerged in the liquid.
8. 8.
   Cover the pot and transfer it to the preheated oven. Cook for about 2 hours or until the duck meat is tender and easily falls off the bone.
9. 9.
   Remove the pot from the oven and take out the duck legs. Shred the meat using two forks and discard the bones.
10. 10.
    Meanwhile, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving a small amount of cooking water.
11. 11.
    Return the shredded duck meat to the pot with the sauce. Stir well to combine and season with salt and pepper to taste.
12. 12.
    Add the cooked pappardelle pasta to the pot and toss gently to coat the pasta with the sauce. If needed, add a splash of the reserved cooking water to loosen the sauce.
13. 13.
    Serve the Pappardelle with Duck Ragu hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Treat your ingredients with care...

• Duck legs — For the best results, choose high-quality duck legs with a good amount of meat. Trim off any excess fat before cooking.
• Pappardelle pasta — Cook the pasta until al dente to ensure it retains a slight bite. If using dried pasta, follow the package instructions for cooking time.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Avoid using pre-packaged grated cheese, as it may contain additives that affect the taste and texture of the dish.

Tips & Tricks

• To save time, you can prepare the duck ragu a day in advance and refrigerate it. This allows the flavors to develop further and makes reheating easier.
• If you prefer a thicker sauce, you can simmer the ragu on the stovetop for an additional 15-20 minutes after shredding the duck meat.
• For a touch of freshness, squeeze some lemon juice over the dish just before serving.
• If pappardelle pasta is not available, you can substitute it with other wide ribbon pasta such as tagliatelle or fettuccine.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Pappardelle with Duck Ragu as a main course, accompanied by a simple green salad and crusty bread to mop up the delicious sauce. Garnish each plate with a sprinkle of freshly chopped parsley for a pop of color.

Presentation advice

To present this dish beautifully, twirl a generous portion of the pappardelle pasta onto each plate, ensuring that the strands are coated with the rich duck ragu. Top with a sprinkle of freshly grated Parmesan cheese and a sprig of fresh herbs for an elegant touch.