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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 2 reviews

  • on July 20, 2012

    Flag

    This is now one of my favorite dishes to make for my family. My children can't believe the meat in the sauce is duck. Great flavors and looks so wonderful to serve. It is so easy to make and because it is so simple you can add your own twist to the dish. Fantastic!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 23, 2011

    Flag

    I was really worried about trying this dish because I didn't think that two untrained chefs could pull off a tasty meal...  I tried it mostly because it looked fantastic (and Debi looked like she had fun making it and, to my delight, it tasted unbelievably delicious (I almost felt like a professional chef with this recipe.  My guests were thoroughly happy.  

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How