Jul 14 2026
Restaurants›Cafe Thirty-A›Braised Duck Pappardelle Recipe

Braised Duck Pappardelle Recipe

Inspired by Cafe Thirty-A
Time3h
Serves4

Red Onion ~ Red Peppers ~ Poblano Peppers ~ Carrots ~ Butternut Squash ~ Roaring 40s Blue Cheese ~ Port Duck Jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck and Braising Liquid

Vegetables and Cheese

Pasta

Method

Braising the Duck

  1. 1

    Prepare the Duck

    Season the duck legs with salt and black pepper on both sides.

  2. 2

    Sear the Duck

    In a large, heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Sear the duck legs skin-side down until browned (about 5-7 minutes), then flip and brown the other side. Remove the duck and set aside.

  3. 3

    Make the Braising Liquid

    In the same pot, add port wine and scrape up any browned bits. Add duck stock, then return the duck legs to the pot. Bring to a simmer.

  4. 4

    Braise the Duck

    Cover the pot and reduce the heat to low. Braise for about 1.5 to 2 hours, or until the duck is tender and easily pulls away from the bone.

Cooking the Vegetables

  1. 5

    Sauté the Vegetables

    In a separate skillet, heat a tablespoon of oil over medium heat. Add the sliced red onion, diced red bell pepper, poblano pepper, diced carrots, and butternut squash. Sauté for about 10-12 minutes until the vegetables are tender.

  2. 6

    Combine with Duck

    Once the duck is done braising, remove it from the pot and shred the meat. Strain the braising liquid and add the shredded duck to the sautéed vegetables. Pour in some of the strained liquid for moisture.

Cooking the Pasta

  1. 7

    Boil the Pasta

    In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Combining and Serving

  1. 8

    Toss Everything Together

    In a large serving bowl, combine the cooked pappardelle with the duck and vegetable mixture. Toss gently to mix.

  2. 9

    Add Cheese

    Sprinkle the crumbled Roaring 40s blue cheese over the top and toss again just before serving.

  3. 10

    Serve

    Plate the pappardelle and serve immediately, drizzled with additional braising liquid if desired.

More from Cafe Thirty-A