Duck Ragu Pappardelle

One of our all-time favourite dishes, this delicious pasta puts an Italian twist on that French favourite: confit duck. Perfect for a relaxed dinner with friends or a fancy night in.

Prep:
15 mins
Cook:
35 mins
Serves:
6

Ingredients

4 large Pasta Vera fresh pasta sheets

4 confit duck legs

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

Method

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