Creamy Duck Spaghetti Recipes

VENETIAN DUCK RAGU

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.

PASTA WITH TUSCAN DUCK SAUCE

Steps:

• Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
• Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
• Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
• Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.

TAGLIATELLE WITH DUCK RAGù

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.

PAPPARDELLE WITH MUSHROOMS AND DUCK

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.