Pappardelle With Duck Ragu Recipes

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PAPPARDELLE WITH MUSHROOMS AND DUCK



Pappardelle With Mushrooms and Duck image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 ounces dried porcini
1/2 pound wild mushrooms
1 clove garlic, minced
3 shallots, minced
3 tablespoons butter
1 tablespoon peanut or safflower oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
1 cup dry red wine
4 duck legs confit (homemade or commercial)
1 pound pappardelle

Steps:

  • Soak the porcini in one cup boiling water for 30 minutes. Trim the stalks from the fresh mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy). Slice the mushrooms into one-and-a-half-inch pieces.
  • Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
  • Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
  • Meanwhile, scrape the fat off the duck meat and cut the meat into strips. Then bring six quarts of salted water to a boil for the pappardelle.
  • Add the duck meat to the sauce and cook it over moderate heat for 10 minutes. Correct the seasoning and keep the sauce warm.
  • Drain the pappardelle and toss with the remaining tablespoon of butter. Spoon the sauce over the noodles, toss and serve.

PAPPARDELLE WITH DUCK RAGù RECIPE - (4.8/5)



Pappardelle with Duck Ragù Recipe - (4.8/5) image

Provided by á-19576

Number Of Ingredients 15

16 ounces fully cooked duck - bone and skin removed (one whole duck)
1/4 cup extra-virgin olive oil
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
salt and freshly ground black pepper
3 ounces calamata olives, sliced and drained
1 tablespoon fresh rosemary leaves
1 clove garlic, minced
8 ounces diced tomatoes, canned with liquid ...use Hunts Fire Roasted if available
1/2 cup dry red wine
2 cups chicken stock
3 tablespoons unsalted butter
8 ounces Pappardelle pasta (Cipriani brand or De Cecco)
1 cup freshly grated Parmigiano-Reggiano cheese

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.

DUCK RAGU WITH PAPPARDELLE & SWEDE



Duck ragu with pappardelle & swede image

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

2 tbsp olive oil
2 duck breasts , skin removed
1 onion , finely chopped
1 tsp fennel seeds
2 garlic cloves
1 bay leaf
½ small pack parsley , leaves picked and stalks finely chopped
8 thyme sprigs , leaves picked
150ml red wine
1 tbsp tomato purée
400g can plum tomatoes
200ml stock
1 tsp red wine vinegar
1 tbsp raisins
toasted pine nuts and parmesan, to serve
fresh pappardelle
750g swede (1 large or 2 small) peeled, then cut into thick ribbons using a vegetable peeler

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

TAGLIATELLE WITH DUCK RAGù



Tagliatelle with Duck Ragù image

Provided by Franco Luise

Categories     Duck     Pasta     Tomato     Braise     Dinner     Red Wine     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 teaspoon olive oil
1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin
1/2 medium onion, chopped
1 garlic clove, smashed
1 teaspoon chopped rosemary
1/2 cup dry red wine
2 cups rich chicken stock or reduced-sodium chicken broth
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1/2 pound dried egg tagliatelle or egg fettuccine

Steps:

  • Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
  • Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
  • Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
  • Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
  • Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
  • Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
  • While sauce reduces, finely chop duck with skin.
  • Return chopped duck to sauce and season with salt and pepper.
  • Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.

VENETIAN DUCK RAGU



Venetian duck ragu image

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

1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan, grated, to serve

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

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