Pappardelle Al Sugo D’ Anatra Recipe
fresh pappardelle, Hudson Valley Rohan duck ragù
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Ingredients
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Ingredients for Pappardelle and Duck Ragù
Method
Directions for Pappardelle al Sugo d’ Anatra
- 1
Prepare the Duck Ragù
Return the duck to the pot and add the stock, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, until the duck is tender and easily pulls apart.
- 2
Cook the Pappardelle
While the ragù is cooking, bring a large pot of salted water to a boil. Add the fresh pappardelle and cook according to package instructions, typically 2-4 minutes until al dente. Drain the pasta, reserving a little pasta water.
- 3
Combine the Pasta and Ragù
Once the ragù is done, remove the duck legs and shred the meat, discarding the bones and skin. Return the shredded meat to the pot and stir to combine. Adjust seasoning with salt and pepper.
- 4
Serve
Toss the cooked pappardelle with the ragù, adding reserved pasta water if needed to loosen the sauce. Serve hot, garnished with grated Parmesan cheese.
