Pappardelle Recipe

Cooking Directions

1. 1

   Prepare the Duck Ragu

   In a large pot, heat the olive oil over medium heat. Add the duck legs and sear until brown on all sides. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are softened.

3. 3

   Deglaze with Red Wine

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for about 5 minutes.

4. 4

   Add Duck and Broth

   Return the duck legs to the pot, add the chicken broth, and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours until the duck is tender.

5. 5

   Cook the Pappardelle

   Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

6. 6

   Finish the Ragu

   Once the duck is tender, remove it from the pot. Shred the meat and discard the bones. Return the shredded duck to the pot and stir in the butter.

7. 7

   Combine with Pasta

   Add the cooked pappardelle to the ragu and toss to combine. Adjust seasoning with salt and pepper.

8. 8

   Serve

   Plate the pappardelle, garnish with pecorino cheese and fresh parsley, and serve immediately.