pappardelle & duck ragu recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Ask For Luigi Restaurant›Pappardelle & Duck Ragu Recipe

Pappardelle & Duck Ragu Recipe

Inspired by Ask For Luigi Restaurant
Time2h 30m
Serves4

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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Ingredients

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Pasta

Duck Ragu

Method

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

7

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.

8

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

9

Garnish and Serve

Serve the pappardelle topped with grated Parmesan cheese and chopped parsley.