Duck Ragù with Pappardelle
This Duck Ragù with Pappardelle is so delightful! It’s a delicious way to use and enjoy your leftover duck…
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.