Duck Ragu Pappardelle recipe - ingredients, nutrition and when to eat it
Duck is slowly simmered with tomatoes and fragrant herbs, then served over wide pasta.
Duck is slowly simmered with tomatoes and fragrant herbs, then served over wide pasta. The rich, velvety sauce clings to the noodles, making this a cozy choice for a hearty winter dinner.
Western · 105 minutes to cook
Tips: If the duck releases a lot of fat, pour off some after browning so the sauce doesn’t feel too heavy.
Tips: If the sauce gets too thick, add pasta water a little at a time until it coats the noodles evenly.
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Ingredients (1 serving)
- Duck — 120 g
- Pappardelle — 90 g
- Tomato paste — 1 Tbsp
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Celery — 0.3 stalk
- Tomato — 1 pc
- Red wine — 60 ml
- Chicken stock — 100 ml
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Bay leaf — 1 sheet
- Thyme — 0.5 tsp
- Salt — 1 pinch
- Ground black pepper — 0.3 tsp
- Parmesan cheese — 1 Tbsp