Duck Ragu Pappardelle

A great way to have duck with pasta

• CuisineItalian
• CategoryPasta
• CourseMains

Ingredients

• 1Whole duck
• 250 gmsOnions, sliced
• 25 gmsGarlic, minced
• 200 gmsLeek, sliced
• 200 gmsCarrots, diced
• 1 bunchRosemary sprigs
• 1 tspChilli flakes
• 1 cupRed wine
• 400 gmsCanned tomatoes
• 500 gmsPappardelle
• 50 gmsParmesan cheese

Preparation

1. Cut duck into large pieces, trimming any excess fat
2. Heat pan and place duck pieces skin side down and render fat
3. Turn over and brown the other side
4. Discard melted fat, retaining 2 tbsp of it
5. Add oil to the fat and add sliced onions, minced garlic, sliced leek, diced carrots, rosemary and chilli flakes
6. Saute vegetables till soft
7. Add red wine and simmer till reduced to half
8. Add 2 cups of water, canned tomatoes and duck pieces and simmer for 1 ½ hours
9. Remove duck pieces, Remove skin from duck pieces and discard. Shred meat.
10. Refrigerate sauce and remove any fat from top
11. Heat remaining sauce and thicken. Add the shredded meat
12. Cook pappardelle as per instructions
13. Serve pappardelle, add duck ragu on top and garnish with grated parmesan

I am always on the lookout for recipes using a whole duck. This makes plenty of ragu and this recipe will use only a small part of the ragu. The rest can be used in other recipes - I made a lasagna with the remaining.