Duck Ragu with Pappardelle

Experience the deep and comforting flavors of Duck Ragu with Pappardelle, a satisfying dish ideal for a cozy dinner. Enjoy slow-cooked duck meat in a rich tomato sauce served over broad pappardelle pasta. The tender duck, combined with aromatic herbs and spices, offers a complex flavor profile. This dish is a rewarding culinary effort that adds a touch of elegance to any meal.

Ingredients

• 2 lbs duck legs
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 28 oz can crushed tomatoes
• 2 cups chicken stock
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup fresh parsley, chopped
• 1 lb pappardelle pasta

Instructions

1. Preheat the oven to 325°F (163°C).
2. Season the duck legs with salt and freshly ground black pepper.
3. In a large Dutch oven, sear the duck legs until golden brown. Remove and set aside.
4. Sauté the onion and garlic until translucent, about 3-4 minutes.
5. Deglaze the pot with red wine, ensuring to scrape up any browned bits from the bottom.
6. Return the duck legs to the pot, then add the crushed tomatoes and chicken stock. Sprinkle in the thyme and oregano.
7. Cover the pot and transfer it to the oven. Bake for 1.5 hours until the duck is tender.
8. Remove the duck from the pot, shred the meat, and stir it back into the sauce.
9. Boil the pappardelle pasta in salted water as per the package instructions until al dente.
10. Drain the pasta and serve topped with the duck ragu. Garnish with freshly chopped parsley.

Keywords: Pappardelle, Comfort Food, Hearty, Rich Sauce, Tomato

Spice Rack: Salt, Black Pepper, Thyme, Oregano

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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