Duck Ragù with Homemade Pappardelle

Ingredients

• 2 duck legs (600g / 1.3 lbs) 2 duck legs (600g / 1.3 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 cup red wine (240ml) 1 cup red wine (240ml)
• 2 cups crushed tomatoes (470ml) 2 cups crushed tomatoes (470ml)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 40g
• Fiber: 5g
• 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.
4. 4.
   Add the duck legs and cook until browned on all sides. Remove from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
6. 6.
   Pour in the red wine and let it simmer for a few minutes to reduce.
7. 7.
   Add the crushed tomatoes, tomato paste, bay leaves, and dried thyme. Stir well to combine.
8. 8.
   Return the duck legs to the pot, nestling them into the sauce.
9. 9.
   Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the duck is tender and easily falls off the bone.
10. 10.
    Remove the pot from the oven and shred the duck meat using two forks.
11. 11.
    Season the ragù with salt and pepper to taste.
12. 12.
    Cook the homemade pappardelle according to the package instructions or until al dente.
13. 13.
    Serve the duck ragù over the cooked pappardelle and garnish with fresh parsley.

Treat your ingredients with care...

• Duck legs — For the best results, choose fresh and high-quality duck legs. Trim off any excess fat before cooking to avoid an overly greasy sauce.

Tips & Tricks

• To enhance the flavor of the ragù, let it simmer on low heat for an additional 30 minutes after shredding the duck meat.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the ragù and simmer for a few more minutes until desired consistency is reached.
• For a touch of freshness, sprinkle some grated Parmesan cheese over the dish before serving.
• If you don't have red wine, you can substitute it with an equal amount of chicken or vegetable broth.
• Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Duck Ragù with Homemade Pappardelle as a main course, accompanied by a simple green salad and crusty bread to mop up the delicious sauce.

Presentation advice

Plate the dish by twirling a generous portion of pappardelle onto each plate, then spoon the duck ragù over the pasta. Garnish with fresh parsley for a pop of color.