Duck Ragù with Pappardelle

Ingredients

• 2 duck legs (500g / 1.1lb) 2 duck legs (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 can diced tomatoes (400g / 14oz) 1 can diced tomatoes (400g / 14oz)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 cup red wine (240ml) 1 cup red wine (240ml)
• 2 cups chicken or vegetable broth (480ml) 2 cups chicken or vegetable broth (480ml)
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Freshly grated Parmesan cheese, for serving Freshly grated Parmesan cheese, for serving
• 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

1. 1.
   Preheat the oven to 160°C (320°F).
2. 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.
3. 3.
   In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Add the tomato paste and cook for a minute, stirring constantly.
5. 5.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
6. 6.
   Add the diced tomatoes, chicken or vegetable broth, bay leaves, dried thyme, and dried oregano. Stir well to combine.
7. 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.
8. 8.
   Cook for 2-3 hours, or until the duck meat is tender and easily falls off the bone.
9. 9.
   While the duck is cooking, prepare the homemade pappardelle pasta according to the recipe (see preparation steps below).
10. 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.
11. 11.
    Return the shredded duck meat to the pot and stir it into the sauce. Season with salt and pepper to taste.
12. 12.
    Simmer the ragù on the stovetop over low heat for an additional 15-20 minutes to allow the flavors to meld together.
13. 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.