Pappardelle with duck ragù
Pappardelle with a slowly simmered duck sauce.
Active time35 min
Cooking2 h 30 min
Total2 h 30 min
Add to my week
Loading your week…
Ingredients
- 100 g carrot
- 100 g onions
- 2 duck legs
- 300 g tomato coulis
- 200 ml water
- 350 g dried pappardelle
- 150 ml white wine
Preparation
Peel and chop the onion and carrot. Place the duck legs skin-side down in a casserole pot and heat over a medium heat for 8 minutes to render the fat. Turn over and cook for 2 minutes. Add the vegetables and fry for 3 minutes.
100 g carrot100 g onions2 duck legs- knife
- casserole pot
Pour in the wine, coulis and water. Cover and simmer gently for 1 hour 50 minutes to 2 hours until the meat is tender.
300 g tomato coulis200 ml water150 ml white wine- casserole pot
Remove the legs, discard the skin and bones, then shred the meat and return it to the sauce.
- casserole pot
- forks
While shredding the duck, cook the pappardelle according to the packet instructions. Drain and mix with the hot sauce.
350 g dried pappardelle- saucepan
- colander
Allergens
- Gluten
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration