Rustic Duck Stew With Pappardelle Recipes

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RUSTIC DUCK STEW WITH MACARONI



Rustic Duck Stew With Macaroni image

Provided by Sara Rimer

Categories     main course

Time 2h15m

Yield Ten servings

Number Of Ingredients 19

3 5-pound Peking ducks, each cut into 8 pieces
Salt and freshly ground pepper to taste
1/2 pound pancetta, cut into 1-inch-by- 1/4-inch pieces
3 large onions, chopped
1 head garlic, minced
1 2-ounce can anchovies, drained
1 pound carrots, cut into 1/4-inch slices
1/3 cup flour
2 cups white wine
1 cup Nicoise or gaeta black olives, pitted and chopped
1 large bouquet garni
1 ounce fresh thyme sprigs, tied with string
3 bay leaves
1 teaspoon cayenne pepper (or to taste)
1/4 cup balsamic vinegar
1 16-ounce can peeled tomatoes, drained
6 cups duck or veal stock
2 pounds wide macaroni or rigatoni
1 cup grated parmigiano reggiano

Steps:

  • Sprinkle the duck pieces with salt and pepper on both sides. Let sit for 30 minutes.
  • Heat a large, heavy stockpot over high heat. Reduce the heat to medium and brown the pancetta, stirring constantly, until golden brown. Remove with a slotted spoon and set aside to drain.
  • In the same pot, brown the duck pieces on both sides over high heat, a few pieces at a time. Remove from the pot and drain in a colander. Pour out all but 1/4 cup of duck fat and reduce the heat to medium.
  • Add the onions and garlic to the pot and cook, stirring, until translucent. Stir in the anchovies and carrots and cook for 2 to 3 minutes. Add the flour and cook for 2 minutes, stirring, until the flour absorbs the duck fat. Stir in the wine and olives and increase the heat to medium-high.
  • Return the duck pieces to the pot. Add the bouquet garni, thyme, bay leaves, cayenne, balsamic vinegar, tomatoes and enough stock to cover. Stir well and bring to a boil. Reduce the heat to a low simmer and cook for 30 minutes, stirring every 10 minutes. Skim as much duck fat as possible from the top of the pot. Cook the stew for another 45 minutes, or until the duck is fork tender. Adjust the seasonings.
  • Just before serving, reheat the stew over medium heat. Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until al dente, about 12 minutes. Drain and pour into a serving bowl. Immediately toss with the parmigiano. Serve immediately with the stew.

RUSTIC DUCK STEW WITH PAPPARDELLE



RUSTIC DUCK STEW WITH PAPPARDELLE image

Categories     Soup/Stew     Duck     Dinner

Yield Serves 8

Number Of Ingredients 19

3 5-lb Peking ducks, each cut into 8 pieces
S&P to taste
1/2 lb pancetta, cut into 1 x 1/4" pieces
3 large onions chopped
1 head garlic minced
1 2-ounce tin of anchovies drained
1 lb carrots cut into 1/4" slices
1/3 cup flour
2 cups white wine
1 cup Nicoise or gaeta black olives, pitted and chopped
1 large bouquet garni
1 ounce fresh thyme sprigs, tied with string
3 bay leaves
1 tsp cayenne (or to taste)
1/4 cup balsamic vinegar
1 16-ounce can peeled tomatoes drained
6 cups chicken stock
2 pounds papardelle
1 cup grated parmigiano reggiano

Steps:

  • Sprinkle duck pieces with s&p on both sides and let sit for 30 minutes, Heat a large, heavy stockpot over high heat, reduce heat to medium, and brown the pancetta, stirring constantly, until golden brown. Remove with slotted spoon and set aside to drain. In same pot, brown the duck pieces on both sides over high heat, a few at a time, removing them to a colander to drain. Pour out all but 1/4 cup of duck fat and reduce heat to medium. Add the onions & garlic and cook, stirring until translucent. Stir in anchovies and carrots and cook another 2-3 minutes. Add the flour and cook, stirring, 2 minutes until the fat is absorbed. Stir in the wine and olives and increase heat to medium high. Return the duck pieces to pot. Add bouquet garni, thyme, bay leaves, cayenne,, balsamic, tomatoes, and enough stock to cover. Stir well, bring to boil, then reduce heat to low simmer and cook for 30 minutes, stirring every 10 minutes. Skim as much duck fat as possible from top of the pot. Cook another 45 minutes, until duck is fork tender. Adjust seasonings. Just before serving, reheat the stew over medium heat. Cook the pasta until al dente, drain and toss with the grated cheese. Serve immediately with the stew.

PAPPARDELLE WITH LAMB STEW



Pappardelle with Lamb Stew image

I really prefer the texture of fresh pappardelle with the savory lamb stew; it just seems to absorb the flavors better. If you can't find fresh pappardelle, though, the dried kind is perfectly acceptable, and it's good to have on hand to toss with any leftover braised meats and their braising liquid for a quick, warming meal.

Yield 6 servings

Number Of Ingredients 15

3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2- to 2-inch pieces
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
1 1/2 cups dry red wine
3 1/2 cups beef broth
1 (14.5-ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
18 small cipolline onions
2 large carrots, peeled, cut into 1-inch pieces
1 1/2 pounds pappardelle pasta, preferably fresh
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Heat the oil in a heavy, large pot over medium-high heat. Working in 2 or 3 batches, add the lamb to the pot and cook until brown on all sides, about 10 minutes. Transfer the lamb to a bowl. Add the garlic to the same pot and sauté over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot. Return the lamb to the pot and stir in the broth, tomatoes with their juice, and tomato paste. Cover partially and simmer over medium-low heat, stirring occasionally.
  • While the stew simmers, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. When the stew has cooked for 1 hour, add the onions and carrots. Simmer, uncovered, until the lamb and vegetables are tender, about 25 minutes longer. Season the stew with salt and pepper.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta, stir, and cook until tender, about 1 minute. Drain the pasta and toss with the butter and Parmesan.
  • Spoon the stew over the pasta, and top with a sprinkle of chopped parsley.

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.

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

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