Duck ragu and pappardelle
This recipe is simple but also comforting and super-tasty. You can make the pasta, or don't. If using dried pasta, rather than pappardelle, I would use rigatoni or mezze maniche.
Overview
Prep time
30 mins
Cook time
2 hrs 30 mins
Serves
5
Ingredients
For the pappardelle
700g 00 flour
300g fine semolina, plus extra for dusting
5 egg yolks, plus 3 whole eggs
For the duck ragu
2 duck legs
75g pancetta, finely diced
1 large red onion, finely chopped
1 medium carrot, finely chopped
1 small celery stick, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 tsp mild dried chilli flakes (such as pul biber)
250ml Chianti
1 x 400g tin of plum tomatoes, drained and rinsed under cold water
200ml good chicken stock
2 bay leaves
1 tbsp balsamic vinegar
Parmesan, grated, to serve (optional)
Method
Step
For the pasta dough, mix 700g 00 flour and 300g fine semolina together on a clean work surface. Make a well in the centre and add 5 egg yolks and 3 whole eggs. Use a fork to gradually draw in the flour from the edges until a rough dough forms. Knead for about 10 minutes, until smooth and elastic. Wrap and rest in the fridge for at least 30 minutes.
Step
Once rested, divide the dough into manageable pieces. Roll it out using a pasta machine or rolling pin until thin (setting 6 or 7 on most machines). Cut into wide ribbons – 2-3cm – for pappardelle. Dust with semolina and set aside.
Step
For the ragu, generously season 2 duck legs. In a large, lidded heavy-based pan, brown them thoroughly, skin-side down first, until they are deeply golden and the fat has rendered, about 6-7 minutes. Turn and colour the other side briefly, then lift them out.
Step
Add 75g finely diced pancetta to the pan and cook in the duck fat until just golden. Add 1 large red onion, 1 medium carrot, 1 small celery stick, 2 garlic cloves and 1 fresh red chilli, all finely chopped. Cook gently for 15-20 minutes until soft, sweet and beginning to catch. Stir in 1 tsp mild dried chilli flakes and cook for 1 minute more.
Step
Return the duck legs to the pan. Pour in 250ml Chianti and let it reduce by half, about 10-15 minutes. Add 1 x 400g tin of plum tomatoes, drained and rinsed under cold water, 200ml good chicken stock, 2 bay leaves and 1 tbsp balsamic vinegar. Bring to a simmer, cover, and cook gently for about 1½ hours until the duck is tender.
Step
Remove the duck legs, take the meat off the bone and chop into small pieces. Return it to the sauce and simmer, uncovered, for 10-15 minutes until slightly thickened. Taste and adjust the seasoning.
Step
Cook the pappardelle in well-salted boiling water for 2-3 minutes until al dente. Drain, reserving a splash of cooking water, and toss the pasta with the ragu. Loosen with a little pasta water if needed. Serve with grated Parmesan, if you like.
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