Duck Ragu Pappardelle (Braised Duck Pasta)
Make 4 servings of duck ragu pasta with auto-scaling for rich, balanced flavor.
Instructions
- 1
Season duck legs, rest 10 minutes, then sear deeply in olive oil.
- 2
In the same pan, cook minced onion, carrot, and celery for 8 minutes.
- 3
Add garlic and tomato paste; cook 2 more minutes for depth.
- 4
Deglaze with red wine, scraping browned bits, and reduce by half.
- 5
Return duck with stock and bay leaf, then simmer gently for 90 minutes.
- 6
Shred duck meat, return it to sauce, and simmer 10 minutes to thicken.
- 7
Toss cooked pappardelle in the ragu for 1 minute and serve.
Tips
Nutrition (per serving)
Adjust Servings
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