PAPPARDELLE WITH DUCK RAGù RECIPE - (4.8/5)
Provided by á-19576
Number Of Ingredients 15
Steps:
- 1 Microwave the duck legs at high power for 1 minute, until warm. Remove the skin; discard. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones. 2 In a large, deep skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes. Add the olives, rosemary and garlic and cook over high heat, stirring, until fragrant, about 1 minute. Add the duck and tomatoes, stir gently to coat with the vegetables. Add the wine and simmer for 1 minute. Add the stock and simmer until the liquid is reduced to 3/4 cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm. 3 In a large pot of boiling salted water, cook the pasta until al dente; drain. Add the pasta to the ragù and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the cheese and the remaining butter. Season with salt and pepper. Grate a bit more Parmigiano over the top and serve.
VENETIAN DUCK RAGU
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Time 2h45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium
DUCK RAGU WITH PAPPARDELLE & SWEDE
Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.
- Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.
- Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.
- When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.
Nutrition Facts : Calories 471 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
More about "pappardelle with duck ragu recipes"
PAPPARDELLE WITH DUCK RAGù RECIPE - CURTIS STONE - FOOD …
From foodandwine.com
5/5 Total Time 2 hrs 45 mins
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the duck legs with salt and pepper and add to the casserole. Cook over moderately high heat, turning once, until browned, about 8 minutes; transfer to a plate.
- Pour off all but 2 tablespoons of fat from the casserole. Add the shallots, carrot, celery, prosciutto, rosemary, thyme and garlic. Cook over moderately high heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 5 minutes. Stir in the porcini powder and wine. Simmer, scraping up any browned bits from the bottom of the casserole, until slightly reduced, about 3 minutes. Add the chicken stock and bring to a boil. Return the duck legs to the casserole, cover and braise in the oven until the legs are very tender, about 1 hour and 30 minutes; turn the duck legs halfway through braising.
- Transfer the duck legs to a plate and let them cool slightly. Remove the duck meat from the bones and shred into bite-size pieces. Return the duck to the ragù and season with salt and pepper; keep warm. Discard the rosemary stems.
- In a large saucepan of salted boiling water, cook the pappardelle until al dente. Drain, reserving 2 cups of the cooking water. In a bowl, whisk the ricotta with 2 tablespoons of the cooking water until smooth.
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
Ratings 9Calories 524 per servingCategory Main Course
DUCK RAGú WITH PAPPARDELLE PASTA RECIPE | CHATELAINE
From chatelaine.com
PAPPARDELLE WITH DUCK RAGU - DUCK RAGU RECIPE
From diningalfresco.com
DUCK RAGU WITH PAPPARDELLE RECIPE | PASTA EVANGELISTS
From pastaevangelists.com
DUCK RAGú WITH FRESH PAPPARDELLE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
- Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck.
- Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes.
- Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute.
- When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce.
- To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts.
- Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú.
- Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste.
- Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper.
PAPPARDELLE WITH DUCK RAGù RECIPE - MARCO CANORA
From foodandwine.com
5/5 Total Time 45 minsAuthor Marco Canora
PAPPARDELLE WITH DUCK RAGU FROM 'ROBERTA'S' - SERIOUS EATS
From seriouseats.com
Cuisine ItalianTotal Time 11 hrs 30 minsCategory Entree, Mains, PastaCalories 1010 per serving
PAPPARDELLE WITH DUCK RAGU | EDIBLE TULSA
From edibletulsa.ediblecommunities.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PAPPARDELLE WITH DUCK AND JUNIPER RAGù RECIPE - JAMES BEARD
From jamesbeard.org
PAPPARDELLE DUCK RAGU RECIPE | GOOP
From goop.com
PAPPARDELLE WITH DUCK RAGù (PAPPARDELLE AL RAGù DI ANATRA) - FOOD
From sbs.com.au
PAPPARDELLE WITH DUCK RAGù RECIPE : SBS FOOD
From sbs.com.au
SLOWLY BRAISED BEEF RAGU - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
TOP 42 DUCK RAGU RECIPE RECIPES - DMAX.YOURAMYS.COM
From dmax.youramys.com
DUCK RAGU' - RAGU' D'ANATRA - THE PETITE COOK™
From thepetitecook.com
THIS PAPPARDELLE DUCK RAGU IS THE WINTER COMFORT FOOD …
From foodnetwork.ca
PAPPARDELLE WITH DUCK RAGU | GOURMET TRAVELLER
From gourmettraveller.com.au
TOP 46 VENETIAN DUCK RAGU RECIPE RECIPES
From bahaga.churchrez.org
BEEF RAGU - SUGAR SPUN RUN
From sugarspunrun.com
PAPPARDELLE WITH DUCK RAGù RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
You'll also love