Pappardelle with Duck Ragout
Craving a taste of Italy? Our **pappardelle with duck ragout** is a rich, satisfying dish perfect for a special occasion or a cozy night in, all while fitting a Mediterranean diet. This **duck ragout recipe**, ready in just over an hour, transforms simple ingredients into an unforgettable culinary experience. Find the full **pappardelle recipe** and bring a touch of Italian tradition to your table tonight!
Dietary Information
Servings:
- 1
To prepare the pappardelle with duck ragout, compose an aromatic bouquet by tying together rosemary, sage, and bay leaf 1. Clean the vegetables and chop them for the sauté 2. Then dry the duck breast skin and separate it from the meat: cut from one side and lift it with the help of a knife 3.
- 2
Cut the duck breast first into slices 4 and then reduce it into smaller pieces 5. In a large pan, pour a drizzle of oil and let the duck skin cook over medium-high heat for 5 minutes: this will release its fat, flavoring the oil 6.
- 3
When it is well browned 7, remove the skin 8 and add the meat 9.
- 4
Brown over high heat. When the bottom is almost dry, add the sautéed onions 10, celery and carrots 11, the aromatic bouquet 12. Lower the temperature, add salt and let it stew for a few minutes.
- 5
Then deglaze with red wine 13 and, when the alcohol has evaporated, add the tomato paste 14 and hot water 15. Stir and let it simmer for 30 minutes over low heat.
- 6
At the end of cooking, remove the fragrant bouquet 16. Cook the pappardelle 17 in boiling salted water 17. Meanwhile, dilute the ragout with a ladle of pasta cooking water 18.
- 7
Drain the pappardelle al dente directly into the pan 19 and stir to flavor 20. Serve the pappardelle with duck ragout hot 21.
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