Duck Ragu Pappardelle (Braised Duck Pasta)
Duck ragu pappardelle begins by deeply searing seasoned duck legs in olive oil to build a savory fond, then cooking a soffritto of onion, carrot, and celery in the same pan for eight minutes to develop natural sweetness. Garlic and tomato paste add further depth before red wine deglazes the browned bits and reduces by half. The duck returns to the pot with chicken stock and bay leaf for a ninety-minute gentle braise until the meat falls from the bone. Shredded duck meat goes back into the sauce, which simmers another ten minutes to thicken. Broad pappardelle is tossed in the ragu for one final minute so the wide noodles absorb the rich, meaty sauce. The ragu tastes even deeper the next day after overnight resting.
Adjust Servings
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.
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