Recipe information
Indulge in our tender pappardelle, perfectly paired with a rich and savory duck ragu. Slow-cooked to perfection, the duck melts in your mouth and is enveloped in a luscious tomato and herb sauce. This dish is a delightful harmony of flavors and textures, finished with a sprinkle of freshly grated Parmesan and a hint of aromatic basil. A true comfort food experience that will transport your taste buds straight to Italy!
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Pasta
Duck Ragu
Preparing Duck Ragu
1. Sear the Duck
In a large pot, heat olive oil over medium-high heat. Season the duck legs with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.
2. Sauté Vegetables
In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
3. Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for about 2-3 minutes.
4. Combine Ingredients
Add the broth, diced tomatoes, bay leaves, thyme, and the seared duck legs back into the pot. Bring to a boil, then reduce heat to low and cover.
5. Simmer
Let the ragu simmer for about 1.5 to 2 hours, or until the duck is tender and falling off the bone.
6. Shred Duck
Remove the duck legs from the pot, shred the meat, and discard the bones. Return the shredded meat to the ragu. Adjust seasoning with salt and pepper.
Cooking Pappardelle
1. Cook the Pasta
In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and reserve a cup of pasta water.
2. Combine Pasta and Ragu
Toss the cooked pappardelle with the duck ragu. If the sauce is too thick, add reserved pasta water as needed.
Serving
1. Garnish and Serve
Serve the pappardelle topped with grated Parmesan cheese and chopped parsley.