Jul 14 2026
Restaurants›Oak & Reel›Paccheri Recipe

Paccheri Recipe

Inspired by Oak & Reel
Time2h 30m
Serves4

duck ragu, currants, parmigiano

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Ingredients

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Pasta

Duck Ragu

Garnish

Method

Pasta Preparation

  1. 1

    Cook Paccheri

    In a large pot, bring salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente. Drain and set aside.

Duck Ragu

  1. 2

    Prepare Duck

    In a large pot, heat olive oil over medium heat. Season duck legs with salt and pepper, then add them to the pot. Sear on all sides until browned, about 10 minutes. Remove and set aside.

  2. 3

    Sauté Vegetables

    In the same pot, add the finely chopped carrot, onion, and celery. Sauté for about 5-7 minutes until soft. Add minced garlic and cook for another minute.

  3. 4

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any brown bits. Let it simmer for about 5 minutes until reduced by half.

  4. 5

    Simmer the Ragu

    Return the duck legs to the pot and add chicken stock, dried currants, thyme, salt, and pepper. Bring to a simmer, cover, and cook on low for about 1.5 to 2 hours until the duck is tender and the meat falls off the bone.

  5. 6

    Shred Duck

    Once the duck is cooked, remove the legs from the pot. Shred the meat with two forks, discarding the bones and skin. Return the shredded duck to the sauce and stir to combine.

Final Assembly

  1. 7

    Combine and Serve

    In a large serving bowl, combine the cooked paccheri pasta with the duck ragu. Toss gently to coat the pasta in the sauce. Serve hot, garnished with grated Parmigiano-Reggiano cheese and chopped parsley.

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