DUCK RAGU WITH PAPPARDELLE & SWEDE
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
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
DUCK RAGU
Steps:
- Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven.
- Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
- Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
- Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
- Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
- Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
- Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
- Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
- Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
- Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
- Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.
VENETIAN DUCK RAGU
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
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
More about "pappardelle with duck ragÙ recipes"
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE RUSTIC …
Web Dec 6, 2018 How To Make Duck Ragu - Step By Step Season the duck with salt and pepper then rub it all over with cinnamon. Sear it skin down …
From insidetherustickitchen.com
Ratings 9Calories 524 per servingCategory Main Course
From insidetherustickitchen.com
Ratings 9Calories 524 per servingCategory Main Course
- Season the duck with salt and pepper then rub it all over with 1/2 tsp cinnamon. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate.
- Add 1 tbsp of olive oil to the same pan, add the chopped carrot, onion and celery, orange zest, bay leaf and 1/2 tsp cinnamon and saute slowly for 10 minutes, stirring often until the vegetables are soft.
- Add the duck back to the pan and add the wine, reduce the wine by half then add the orange juice, pureed tomatoes (passata), tomato paste and stock stir to combine all the ingredients and simmer slowly uncovered for 2 hours turning the duck around halfway through. If the sauce reduces too much add more stock or water.
- Turn the sauce off the heat and remove the duck legs, let it cool on a chopping board for 10 minutes then shred the meat off the bone using a fork. Roughly chop it then add it back to the sauce, the ragu is ready at this point so heat the ragu up while your pasta is cooking.
See details
PAPPARDELLE WITH DUCK RAGU - DUCK RAGU RECIPE
Web Oct 30, 2018 Pappardelle with Duck Ragu Prep Time: 45 minutes Cook Time: 1 hours 30 minutes Total Time: 2 hours 15 minutes Yield: 4 servings 1 x Print Recipe Ingredients Scale ¼ lb pancetta, cooked and crumbled – …
From diningalfresco.com
From diningalfresco.com
DUCK RAGú WITH PAPPARDELLE PASTA RECIPE | CHATELAINE
Web Roll into pappardelle noodles (instructions below). Heat a frying pan on medium-high. Add oil, then onion. Cook, stirring until soft, 4 to 5 min. Turn heat to low, add vinegar and sugar. Cook ...
From chatelaine.com
From chatelaine.com
See details
DUCK RAGú WITH FRESH PAPPARDELLE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
- Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck.
- Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes.
- Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute.
- When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce.
- To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts.
- Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú.
- Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste.
- Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper.
See details
PAPPARDELLE WITH DUCK RAGU FROM 'ROBERTA'S' - SERIOUS EATS
Web Feb 19, 2014 To make the ragu: Remove the duck legs from the salt, rinse them, pat them dry, and let them come to room temperature. Coat a big heavy-bottomed pot or a Dutch …
From seriouseats.com
Cuisine ItalianTotal Time 11 hrs 30 minsCategory Entree, Mains, PastaCalories 1010 per serving
From seriouseats.com
Cuisine ItalianTotal Time 11 hrs 30 minsCategory Entree, Mains, PastaCalories 1010 per serving
See details
PAPPARDELLE WITH DUCK RAGU
Web Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, …
From cocinadefamilia.net
From cocinadefamilia.net
See details
PAPPARDELLE WITH DUCK RAGù RECIPE : SBS FOOD
Web Season with salt and pepper and simmer for 1½ hours, adding a little duck stock and drained tomato juice occasionally to keep the sauce runny. Gently heat the remaining oil …
From sbs.com.au
From sbs.com.au
See details
PAPPARDELLE DUCK RAGU RECIPE | GOOP
Web 1. In a big bowl, mix the garlic cloves and thyme sprigs with the salt and 5 or 6 coarse grinds of black pepper. In a shallow glass container or on a sheet pan, spread half of the …
From goop.com
From goop.com
See details
DUCK AND PEACH RAGU WITH PAPPARDELLE | DINNER RECIPES | GOODTO
Web Feb 24, 2013 Method. Heat the oil in an ovenproof frying pan and fry the red onion and bacon for 2-3 mins or until softened. Add the duck legs, peach, cinnamon and white …
From goodto.com
From goodto.com
See details
PAPPARDELLE WITH DUCK AND JUNIPER RAGù RECIPE - JAMES BEARD
Web 1/2 pound dry pappardelle pasta Method Rub the meat with the whole juniper berries, orange zest, lemon zest, rosemary, and bay leaf. Cover and refrigerate overnight. …
From jamesbeard.org
From jamesbeard.org
See details
PAPPARDELLE WITH DUCK RAGù (PAPPARDELLE AL RAGù DI ANATRA) - FOOD
Web Wash the duck and pat dry with paper towel. Season to taste with salt. Place a large casserole pan over medium-high heat and add the olive oil. Add the duck to the pan, …
From sbs.com.au
From sbs.com.au
See details
PAPPARDELLE WITH DUCK RAGU | EDIBLE TULSA
Web Mar 21, 2016 Once cooked, remove the duck to a board and set the tray aside for later. Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. …
From edibletulsa.ediblecommunities.com
From edibletulsa.ediblecommunities.com
See details
THIS PAPPARDELLE DUCK RAGU IS THE WINTER COMFORT FOOD …
Web Jan 26, 2021 Heat the oil in a large Dutch oven over medium-low heat and arrange the duck, skin side down. Cook and render the fat for about 12 minutes so the skin browns …
From foodnetwork.ca
From foodnetwork.ca
See details
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
Web Jun 1, 2022 Firm and chewy pappardelle noodles are coated in a thick sauce of olive oil, garlic, and white wine. To that, you’ll include fresh spinach, meaty mushrooms, and …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
PAPPARDELLE WITH DUCK RAGU | GOURMET TRAVELLER
Web Jun 14, 2013 Heat oil in a large saucepan or casserole over medium heat, add duck and cook, turning once, until golden (6-8 minutes), then remove and set aside. Add carrot, …
From gourmettraveller.com.au
From gourmettraveller.com.au
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love