![Pappardelle with Duck Ragu](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/pappardelle-with-duck-ragu--2bc19861-47d1-44e2-b0e8-cb8f9dcd5165.png)
Recipe
Pappardelle with Duck Ragu
Savory Delight: Pappardelle with Slow-Cooked Duck Ragu
4.8 out of 5
Indulge in the rich flavors of Italian cuisine with this exquisite recipe for Pappardelle with Duck Ragu. This traditional dish combines tender slow-cooked duck with wide ribbon pasta, creating a hearty and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet (using gluten-free pasta), Dairy-free diet (omit Parmesan cheese), Low-carb diet (replace pasta with zucchini noodles), Paleo diet (replace pasta with spiralized sweet potatoes)
Allergens
Celery, Garlic
Not suitable for
Vegan diet, Vegetarian diet, Keto diet, Nut-free diet, Soy-free diet
Ingredients
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2 duck legs 2 duck legs
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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2 carrots, finely chopped 2 carrots, finely chopped
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2 celery stalks, finely chopped 2 celery stalks, finely chopped
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1 cup (240ml) red wine 1 cup (240ml) red wine
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2 cups (480ml) chicken or vegetable broth 2 cups (480ml) chicken or vegetable broth
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1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
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2 bay leaves 2 bay leaves
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1 sprig rosemary 1 sprig rosemary
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4 sprigs thyme 4 sprigs thyme
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Salt and pepper, to taste Salt and pepper, to taste
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400g pappardelle pasta 400g pappardelle pasta
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Freshly grated Parmesan cheese, for serving Freshly grated Parmesan cheese, for serving
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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
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1.Preheat the oven to 160°C (320°F).
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2.Season the duck legs with salt and pepper.
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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.
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4.In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
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5.Pour in the red wine and let it simmer for a few minutes to reduce slightly.
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6.Add the chicken or vegetable broth, crushed tomatoes, bay leaves, rosemary, and thyme to the pot. Stir well to combine.
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7.Return the duck legs to the pot, ensuring they are submerged in the liquid.
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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.
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9.Remove the pot from the oven and take out the duck legs. Shred the meat using two forks and discard the bones.
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10.Meanwhile, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving a small amount of cooking water.
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11.Return the shredded duck meat to the pot with the sauce. Stir well to combine and season with salt and pepper to taste.
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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.
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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.
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