Jul 13 2026
Restaurants›The Milling Room›Braised Duck Pappardelle Recipe

Braised Duck Pappardelle Recipe

Inspired by The Milling Room
Time2h
Serves4

Porcini Mushrooms, Vegetablels, Black Truffle Butter, Parmesan

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Ingredients

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Pasta

Duck and Vegetables

Seasoning and Sauce

Method

Preparation of Duck

  1. 1

    Sear the Duck

    Heat olive oil in a large pot over medium-high heat. Season the duck legs with salt and pepper, then sear them skin-side down until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove the duck and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, diced carrots, and diced celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

  3. 3

    Add Mushrooms and Deglaze

    Add porcini mushrooms to the pot and stir for 2 minutes. Pour in red wine and scrape the bottom of the pot to deglaze. Allow the wine to reduce by half.

  4. 4

    Braise the Duck

    Return the duck legs to the pot and add chicken broth. Bring to a simmer, cover, and reduce heat to low. Braise for about 1.5 hours until the duck is tender.

Pasta and Assembly

  1. 5

    Cook Pappardelle

    While the duck is braising, cook the pappardelle pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

  2. 6

    Combine and Serve

    Once the duck is cooked, remove it from the pot and shred the meat, discarding the bones. Stir in black truffle butter into the sauce. Toss the cooked pasta with the duck and sauce until well coated. Serve hot, garnished with grated Parmesan cheese.

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