Duck Ragu Pappardelle
This is one of my all-time favourite dishes and is just perfect for a relaxed dinner with friends. Every time I’ve made it someone has asked for the recipe! You can use dried pappardelle rather than fresh, but I’ve given the dish a rustic feel here by using fresh pasta sheets cut into strips. The ragu can be made in advance and reheated when you are cooking the pasta.
Heat oven to 180°C. Arrange the duck legs on a baking paper-lined oven tray, season with salt and pepper, and roast for 12 minutes. (This step can be done in advance). Allow to cool slightly before stripping the meat off the bone completely, discarding the skin and fat.
In a large saucepan, heat a drizzle of olive oil over a medium heat. Add the diced onion and sauté until soft, but not brown – about 3-5 minutes. Add the pancetta slices and sauté for a further three minutes. Stir through the sliced mushrooms and crushed garlic and cook for a further 2-3 minutes. Then, add the shredded duck, beef stock, porcini mushrooms, cherry tomatoes, and Italian Parsley. Bring to a simmer and cook for a further 10 minutes.
Fill a pot with water, add a teaspoon of salt, and bring to the boil. Use a large carving knife to slice the pasta sheets into rough strips – they don’t have to be even. Add the pasta to the boiling water and cook until al Dente – fresh pasta should only need 2-3 minutes. Drain the pasta and fold it through the duck ragu.
Serve with plenty of freshly grated Parmesan, crusty bread, and a simple green salad.
Shop the recipe online:
4 large Pasta Vera fresh pasta sheets
4 Canter Valley confit duck legs (2 packets)
1 packet Farro peppered pancetta, sliced
2 Tbsp olive oil
1 onion, diced
1 punnet brown button mushrooms
20g dried porcini mushrooms
1 clove garlic, roughly chopped
250ml beef stock
1 tin cherry tomatoes
3 stems of Italian parsley, roughly chopped
Freshly grated Parmesan to serve