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. 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

  1. Heat a large pot over medium heat. Add duck legs and brown on all sides. Remove and set aside.
  2. Sauté onion and garlic in the same pot until softened. Add tomato paste and cook for 1 minute.
  3. Deglaze with red wine, then add diced tomatoes, oregano, and red pepper flakes. Return duck to the pot.
  4. Simmer for 2 hours, until the duck is tender and the sauce is rich. Shred the duck and return it to the sauce.
  5. Cook pappardelle according to package instructions. Toss with the ragu and serve hot.
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