Duck Ragu With Paccheri Pasta Recipes

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DUCK RAGU WITH PACCHERI PASTA



Duck ragu with paccheri pasta image

Duck ragu with paccheri pasta is the epitome of comfort food. Juicy duck meat, slow braised in a rich tomato and red wine sauce, and nestled in perfectly cooked paccheri pasta is so comforting and delicious.

Provided by Vy Tran

Categories     Dinner     Main Course

Number Of Ingredients 13

1/4 cup chopped, dried porchini mushrooms
1 cup of boiling water
4 duck legs
Sea salt and freshly ground pepper
4 small shallots, chopped
4 cloves of garlic, crushed and roughly chopped
2 carrots, roughly chopped
1 fennel bulb (white part only), sliced then chopped into small pieces
1/2 cup red wine
1 jar of FarmToFork™ Caramelized Onion & Roasted Garlic Pasta Sauce
1 lb paccheri pasta
Freshly grated Parmesan cheese for serving
1/2 cup basil leaves for serving

Steps:

  • Place the porcini and boiling water in a large heatproof bowl. Set aside for 10 minutes to soak.
  • Preheat oven to 350°F.
  • Heat a large ovenproof heavy-based saucepan over medium heat.
  • Sprinkle the duck with salt and pepper, and cook in batches skin-side down for 5 minutes. Turn and cook for a further 5 minutes or until golden. Remove from the pan and set aside.
  • Drain the fat, reserving 1 tablespoon in the pan. Return to medium heat and add the shallot, garlic, carrot, and fennel. Cook, stirring occasionally, for 5 minutes or until fragrant and softened.
  • Add the pasta sauce, wine, porcini, and soaking water. Stir to combine.
  • Return the duck to the pan, cover with a tight-fitting lid, and bring to a simmer.
  • Transfer the pan to the oven and cook for 1½ hours or until the duck is tender.
  • Remove the duck from the sauce and allow to cool slightly.
  • Using 2 forks, shred the meat, discard the bones and skin, and return meat to the sauce. Stir to combine, set aside, and keep warm.
  • Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente or cook according to packet instructions.
  • Drain, add pasta to the ragu, and toss to combine. Season with salt and pepper to taste.
  • Divide the pasta among warmed plates.
  • Sprinkle with basil leaves and freshly grated Parmesan to serve.

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