Photo: Duck Ragu

TOTAL TIME: 4 hr
Prep: 1 hr
Inactive Prep: 30 min
Cook: 2 hr 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 5 duck legs and thighs
  • Kosher salt and freshly ground black pepper
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 red onion, finely chopped
  • 3 sprigs fresh thyme
  • 1 clove garlic, finely chopped
  • 1 1/2 cups red wine
  • One 28-ounce can whole peeled (pelati) tomatoes, blended
  • Homemade Pappardelle, recipe follows
  • Extra-virgin olive oil, for serving
  • Parmesan, for serving
  • Finely chopped fresh parsley, for serving
HOMEMADE PAPPARDELLE:
  • 3 1/2 cups all-purpose flour, plus more for rolling
  • 3/4 teaspoon salt
  • 4 farm fresh eggs, lightly beaten
  • 1 teaspoon extra-virgin olive oil
  • Semolina flour, for dusting
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Directions

Heat the olive oil over medium-high heat in a large skillet or Dutch oven.

Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.

Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.

Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.

Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.

Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.

Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.

Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.

Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.

Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.

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5

Newest Ratings and Reviews

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  • on September 22, 2014

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    The flavors were amazing! I have never made pasta before but went for it and was mostly successful. I followed the recipe for the pasta dough exactly but used a food processor instead of folding the eggs into the flour. It never really came together completely in the processor and I had to turn it out and add some water in order to bring it together to a ball I could then knead. It took quite a long time to cut all the noodles...there was a lot of them! They may have been a bit thin, I didn't go all the way to the lowest setting on my pasta machine because they were getting really thin.

    The ragu itself is very easy to make and the flavors are amazing. My only criticism is that the recipe tells you to leave the pot covered through all the simmering. I had to leave it uncovered during the last 40 minute period because between the wine and the tomato puree, there was far too much liquid, so it needed to reduce. Otherwise, the recipe is perfect!

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  • on May 27, 2014

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    I did not make the pappardelle from scratch, and I used organic, skinless chicken thighs instead of duck. It was delicious! I ate the leftovers the next day cold, straight from the fridge, melted in my mouth. I was impressed with how little fat goes into this recipe, and yet how rich it tastes. Two tablespoons of olive oil to cook everything, the veggies and the meat, that's it. My family pronounced the recipe "a keeper".

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  • on March 02, 2014

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    100% fantastic. My wife took one bite, stopped eating, looked at me, and said, 'this is absolutely positively the best thing you have ever cooked!'. You can impress people with this dish. It takes time and effort, for sure, so if you are in a mood to cook for the afternoon, go directly to this recipe. I had to slowly add about a quarter cup of water to the noodle dough to get it ready, and only used a quarter of the total dough for a meal for two. I also took the lid off the pot the last 10min to let the sauce thicken.

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