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Venetian Duck Ragu with Pappardelle
Duck legs simmered in a tomato, red wine and herb sauce until they fall apart, then shredded back into the pan. Ribbons of pappardelle catch every bit of the rich ragu.
- YieldServes 6
- Hands-on40 min
- Total2 h 6 min
- Difficulty
Ingredients
Ragu
- 1.3 kgduck legs, bone-in, skin-on
- 2 tbspolive oil, plus more to drizzle
- 4 clovesgarlic, crushed
- 500 gwhite onions, chopped
- 100 gcelery, sliced
- 200 gcarrots, peeled and sliced
- 60 gporcini mushrooms, finely chopped
- 1 tbspfresh rosemary, chopped
- 800 gcanned chopped tomatoes, two 400 g cans
- 240 mlduck stock
- 240 mlred wine, such as Chianti
- to tastesalt and black pepper
To serve
- 500 gpappardelle
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