Recipes
Duck Ragu with Pappardelle
This rich and savory duck ragu pairs perfectly with wide pappardelle noodles, offering a luxurious take on a classic Italian favorite.
This rich and savory duck ragu pairs perfectly with wide pappardelle noodles, offering a luxurious take on a classic Italian favorite. Slow-cooked duck melds beautifully with tomatoes, garlic, and herbs, creating a dish that is both hearty and elegant. Perfect for hunters who value the full use of their harvest, this recipe is a celebration of rustic cooking at its finest.
- Prep Time: 30 minutes
- Cook Time: 2 hours
Ingredients
- 2 duck legs, shredded
- 1 onion, diced (garden or locally grown)
- 2 garlic cloves, minced (garden or locally grown)
- 1 cup diced tomatoes
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 12 oz pappardelle pasta
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add duck legs and brown on all sides. Remove and set aside.
- Sauté onion and garlic in the same pot until softened. Add tomato paste and cook for 1 minute.
- Deglaze with red wine, then add diced tomatoes, oregano, and red pepper flakes. Return duck to the pot.
- Simmer for 2 hours, until the duck is tender and the sauce is rich. Shred the duck and return it to the sauce.
- Cook pappardelle according to package instructions. Toss with the ragu and serve hot.