Recipe

Braised duck ragù with pappardelle

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,

  • 3 hrs cooking
  • Serves 6
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Ingredients

Braised duck ragù with pappardelle
  • 4 legs with boneless thigh meat attached (1kg)
  • 1 cup (250ml) dry red wine
  • 2 cup (500ml) chicken stock
  • 2 cup (500ml) water
  • 1/4 cup (60ml) sherry vinegar
  • 1 sprig fresh rosemary
  • 6 slices pancetta (90g)
  • 1 brown onion (150g)
  • 1 carrot (120g)
  • 2 stalks celery (300g), trimmed
  • 1 tablespoon olive oil
  • 4 clove garlic
  • 800 gram canned crushed tomatoes
  • 1 cup (250ml) water, extra
  • 1/4 cup finely shredded fresh basil leaves
  • 600 gram fresh pappardelle pasta
  • 1 cup (80g) shaved parmesan cheese

Method

Braised duck ragù with pappardelle
  • 1
    Place duck legs, skin-side down in single layer, in large heavy-based saucepan or flameproof casserole dish. Cook duck, over medium heat, about 15 minutes or until fat has rendered; turn duck, cook 1 minute then transfer to a plate.
  • 2
    Discard fat from pan. Add wine to pan, bring to the boil; reduce heat, simmer 5 minutes. Add duck, stock, the water, vinegar and rosemary. Bring to the boil, reduce heat; simmer stock, uncovered, skimming occasionally, about 1 hour or until meat is falling off the bones. Using a slotted spoon transfer duck to a shallow bowl. When cool enough to handle, shred duck meat, discarding skin and bones. Strain stock through a muslin-line sieve into a large jug; discard solids.
  • 3
    Meanwhile, finely chop the pancetta, peeled onion, carrot and celery. Heat oil in saucepan; cook pancetta, stirring, until crisp. Add onion, carrot, celery and crushed garlic; cook, stirring, until vegetables soften. Add undrained tomatoes and the extra water. Bring to the boil; reduce heat, simmer, uncovered, 15 minutes. Add duck, stock and basil; simmer, uncovered, about 15 minutes or until mixture is thick.
  • 4
    Meanwhile, cook pasta in large saucepan of boiling water until tender, drain.
  • 5
    Add pasta to sauce; mix gently. Serve sprinkled with parmesan.

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