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Pasta dishes are one of my weaknesses 😵. With a wide range of flavors, there are so many ways to prepare them. When it comes to sauces… there’s a vast choice to choose from. I think of Vodka, Alfredo, Marinara, Pomodoro, Arrabiata, and the list goes on.
 
Add some meat 🐂 to it and you get yourself a nice Bolognese, Meat Lasagna, Shrimp Fra Diavolo, Tortellini Boscaiola, Baked Ziti, Turkey Tetrazzini, Ricotta Spinach & Sausage Pasta, Spaghetti alla Carbonara, and more including this one… Duck Ragù with Pappardelle!
 
Called Ragù d’anatra, this is a classic Italian dish that I tweaked to my own version. Honestly, this recipe is fabulous! Simmered slowly for more than a couple hours ⏰, this gorgeous sauce is loaded with bold flavor!
 
From start to finish, this recipe takes slightly over 2 hours to make. This is the kind of dish you want to make on a cold winter day ⛄. With beautiful aromas floating in the air, this robust sauce is perfect to serve on large, thicker pasta such as pappardelle to handle its weight.
 
The beauty of this Duck Ragù with Pappardelle is you can use leftover cooked duck 🦆. That’s the reason why it takes less than 3 hours versus my Lamb Ragù which goes for 5 hours. If your duck is not cooked, sauté the meat in the duck fat until brown.
 
When it comes to liquid, I use red wine 🍷… not white, chicken broth but duck broth is much better and also milk. MILK? Yes, milk helps to tenderize the meat especially when it’s pre-cooked and has been sitting for a couple days in the fridge.
 
Here’s a disturbing story that really ticked me off…
I was talking with one of my girlfriends over the phone 📞 while I was filming and she heard me saying milk. She asked – “coconut milk, right? I was stunned! “Why in the world would you add coconut milk?”, I asked. Her response was that she got a duck ragù recipe on the internet where they were using coconut milk.
 
People!! C’mon, now! This is an Italian dish so give me an intelligent explanation on why to use coconut milk 🥥🥛 in this dish? Coconut milk is from tropical regions and it’s not a part of authentic Italian cuisine. If you want to be a food blogger, do your research instead of throwing non-sense ingredients in the pot. If you want to look “cool”, mention that is an “Italian-inspired” dish… geez 🤨!
 
As the sauce cooks for a long period of time, the flavor from the herbs and spices evaporate with the heat 🔥 so it’s always good to readjust the seasonings. After 2 hours simmering, I like adding just ½ teaspoon each of dried oregano leaves, chopped dried rosemary and dried basil leaves just to give a little lift.
 
This Duck Ragù with Pappardelle is bold, rich and hearty! As the flavors intensify while simmering slowly 🍲, this comforting dish is insanely tasty! While the temperature outside is dropping, make this incredible recipe using your leftover meat… you’ll be so impressed!
Bon Appétit! 🍽
 
Check out these other delicious pasta recipes… 😀
– Pastitsio
– Spaghetti Aglio e Olio
– Gnudi aka Malfatti
– Lasagna Roll Ups
– Zucchini Pork Penne
– Smoky Mac & Cheese Beef
– Cacio e Pepe
– Fettuccine alle Vongole – Clam Fettuccine
– Meat Manicotti
and for even more Italian recipes 🍝, click on this link… Recipe Category • Italian Cuisine
 

 
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Duck Ragù with Pappardelle

This Duck Ragù with Pappardelle is so delightful! It’s a delicious way to use and enjoy your leftover duck…
5 from 13 votes
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Servings 4

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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Passive Time 0 minutes

Ingredients
  

  • 1 tbsp. duck fat (substitute bacon fat)
  • 1 tbsp. butter
  • 1 cup white onions, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced tips & tricks
  • ground Himalayan pink salt, to taste
  • 3 large cloves garlic, chopped
  • 1 tbsp. tomato paste tips & tricks
  • 2 cups cooked duck, excess fat removed and cut into 1/2-inch pieces
  • 1 can (14.5 oz.) diced tomatoes with its juice
  • 3/4 cup dry red wine
  • 1 1/2 tsp. dried oregano leaves, divided
  • 1 1/2 tsp. dried rosemary, chopped and divided
  • 1 1/2 tsp. dried basil leaves, divided
  • 1/4 tsp. red pepper flakes, or to taste
  • freshly ground mixed peppercorns, to taste
  • 1 cup milk
  • 1 cup low-sodium chicken broth
  • 6 ounces pappardelle, cooked according to package directions see Recipe
  • 1/2 cup grated Grana Padano, for serving
  • 2 tbsp. chopped parsley, for garnish tips & tricks

Directions
 

  • In a large pot or Dutch oven over medium heat, add duck fat and butter. When sizzling, add onion, carrots and celery; season with salt. Sauté for 5 minutes.
  • Add garlic and sauté for 1 minute.
  • Add tomato paste and stir to coat before adding cooked duck, diced tomatoes, red wine and 1 tsp. each of oregano, rosemary and basil. Add red pepper flakes and ground mixed peppercorns.
  • Increase to medium-high and cook until the liquid has reduced by half, about 5 minutes.
  • Add milk and when start simmering again, reduce heat to medium and simmer for 10 minutes.
  • Stir in chicken broth and bring it back to a simmer. Cover, slightly ajar, and reduce to medium-low. Simmer for 1 hour, stirring often.
  • Remove the lid and continue cooking for another hour.
  • When time is up, add ½ tsp. each of oregano, rosemary and basil. Mix well and simmer for 15 minutes.
  • Serve ragù over pappardelle, sprinkle on some Grana Padano cheese and garnish with fresh chopped parsley.

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