Duck ragù with pappardelle
Prep time: 120 minServes: 4
Pairs with
The depth of duck ragù and acidity of tomato — a medium to full-bodied red with structure.
Ingredients
- 4 duck legs
- 2 carrots
- 2 celery stalks
- 1 yellow onion
- 3 garlic cloves
- 400 ml red wine
- 400 g crushed tomatoes
- 2 bay leaves
- Thyme
- 400 g pappardelle
- Parmesan
- Olive oil
Method
- 1Brown duck legs. Sauté vegetables and garlic. Add wine and reduce. Add tomatoes, bay leaves, and thyme. Braise covered in oven at 140°C for 90 min. Remove duck, shred meat from bones, mix back in. Cook pasta, toss with ragù. Serve with Parmesan.