![Duck Ragù with Pappardelle](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/duck-ragu-with-pappardelle--61ad5d3c-7304-49b6-96f7-208af19cf28f.png)
Recipe
Duck Ragù with Pappardelle
Savory Delight: Slow-cooked Duck Ragù with Homemade Pappardelle
4.7 out of 5
Indulge in the rich flavors of Italian cuisine with this traditional Duck Ragù. Slow-cooked to perfection, the tender duck meat is simmered in a flavorful tomato sauce, resulting in a hearty and satisfying dish.
Metadata
Preparation time
30 minutes
Cooking time
2-3 hours
Total time
2 hours 30 minutes - 3 hours 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet, Dairy-free diet, Low-carb diet, High-protein diet
Allergens
N/A
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet
Ingredients
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2 duck legs (500g / 1.1lb) 2 duck legs (500g / 1.1lb)
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2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 carrot, finely chopped 1 carrot, finely chopped
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1 celery stalk, finely chopped 1 celery stalk, finely chopped
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1 can diced tomatoes (400g / 14oz) 1 can diced tomatoes (400g / 14oz)
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2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
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1 cup red wine (240ml) 1 cup red wine (240ml)
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2 cups chicken or vegetable broth (480ml) 2 cups chicken or vegetable broth (480ml)
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2 bay leaves 2 bay leaves
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried oregano 1 teaspoon dried oregano
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
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Freshly grated Parmesan cheese, for serving Freshly grated Parmesan cheese, for serving
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Homemade pappardelle pasta (see preparation steps) Homemade pappardelle pasta (see preparation steps)
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 25g, 7g
- Carbohydrates (total, sugars): 15g, 8g
- Protein: 35g
- Fiber: 3g
- 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. Heat olive oil in a large oven-safe pot over medium heat. Brown the duck legs on all sides until golden brown. Remove the duck legs from the pot and set aside.
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3.In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened and lightly browned.
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4.Add the tomato paste and cook for a minute, stirring constantly.
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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 diced tomatoes, chicken or vegetable broth, bay leaves, dried thyme, and dried oregano. Stir well to combine.
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7.Return the duck legs to the pot, ensuring they are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven.
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8.Cook for 2-3 hours, or until the duck meat is tender and easily falls off the bone.
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9.While the duck is cooking, prepare the homemade pappardelle pasta according to the recipe (see preparation steps below).
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10.Once the duck is cooked, remove it from the pot and shred the meat using two forks. Discard the bones and any excess fat.
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11.Return the shredded duck meat to the pot and stir it into the sauce. Season with salt and pepper to taste.
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12.Simmer the ragù on the stovetop over low heat for an additional 15-20 minutes to allow the flavors to meld together.
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13.Serve the Duck Ragù over the homemade pappardelle pasta. Garnish with fresh parsley and grated Parmesan cheese.
Treat your ingredients with care...
- Duck legs — For the best flavor and tenderness, choose high-quality duck legs from a reputable source.
- Homemade pappardelle pasta — Making your own pasta allows you to control the thickness and texture of the noodles. If you prefer, you can also use store-bought pappardelle.
Tips & Tricks
- To enhance the flavor of the ragù, allow it to simmer for a longer time on the stovetop after shredding the duck meat.
- For a richer sauce, you can add a splash of balsamic vinegar or a tablespoon of honey to the ragù.
- If you prefer a spicier ragù, add a pinch of red pepper flakes or a finely chopped chili pepper to the sauce.
- Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.
- Serve the Duck Ragù with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil for added richness.
Serving advice
Serve the Duck Ragù over a bed of homemade pappardelle pasta. Garnish with fresh parsley and grated Parmesan cheese. Pair it with a glass of red wine for a complete Italian dining experience.
Presentation advice
Present the Duck Ragù in a deep serving dish, allowing the vibrant red sauce to showcase the tender shreds of duck meat. Sprinkle fresh parsley and grated Parmesan cheese on top for an appetizing touch.
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