{"id":629,"date":"2023-06-28T00:03:38","date_gmt":"2023-06-28T00:03:38","guid":{"rendered":"https:\/\/pastagrazie.com\/?p=629"},"modified":"2023-06-28T00:03:39","modified_gmt":"2023-06-28T00:03:39","slug":"pappardelle-with-duck-ragu","status":"publish","type":"post","link":"https:\/\/pastagrazie.com\/index.php\/2023\/06\/28\/pappardelle-with-duck-ragu\/","title":{"rendered":"Pappardelle with Duck Rag\u00f9"},"content":{"rendered":"\n

This hearty pasta dish features wide pappardelle noodles in a rich, meaty rag\u00f9 made with duck meat and red wine.<\/p>\n\n\n

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\n\t\t\t\t\t\"Pappardelle\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Pappardelle with Duck Rag\u00f9<\/h2>Recipe by Owner<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

3<\/p>hours <\/span><\/div>

<\/span>Calories<\/span>

463<\/p>kcal<\/span><\/div>

<\/span>Cost<\/span>

45-50<\/p>$<\/span><\/div>

<\/span>Net Carbs<\/span>

50<\/p>g<\/span><\/div>

<\/span>Total time<\/span>

3<\/p>hours <\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4 duck legs
    <\/span><\/p><\/li>

  • <\/span>

    1 onion, chopped
    <\/span><\/p><\/li>

  • <\/span>

    2 cloves garlic, minced
    <\/span><\/p><\/li>

  • <\/span>

    2 tbsp olive oil
    <\/span><\/p><\/li>

  • <\/span>

    1 can (28 oz) crushed tomatoes
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 cup red wine
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 cup chicken broth
    <\/span><\/p><\/li>

  • <\/span>

    1\/4 cup tomato paste
    <\/span><\/p><\/li>

  • <\/span>

    2 bay leaves
    <\/span><\/p><\/li>

  • <\/span>

    Salt and pepper, to taste
    <\/span><\/p><\/li>

  • <\/span>

    1 lb pappardelle pasta
    <\/span><\/p><\/li>

  • <\/span>

    Grated Parmesan cheese, for serving<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat the oven to 375\u00b0F. Season the duck legs with salt and pepper, and place them in a roasting pan. <\/li>
    • Roast for 1 hour, or until the skin is crispy and the meat is tender.
      <\/li>
    • Remove the duck from the oven and let it cool. <\/li>
    • Shred the meat and discard the skin and bones.
      <\/li>
    • In a large pot or Dutch oven, heat the olive oil over medium heat. <\/li>
    • Add the onion and garlic, and saut\u00e9 until the onion is translucent.
      <\/li>
    • Add the shredded duck meat, crushed tomatoes, red wine, chicken broth, tomato paste, bay leaves, salt, and pepper. <\/li>
    • Stir well to combine.
      Bring the sauce to a simmer, then reduce the heat to low and let it cook for 1 1\/2 to 2 hours, stirring occasionally.
      <\/li>
    • Cook the pappardelle according to package instructions, until al dente. <\/li>
    • Drain the pasta and reserve 1 cup of the pasta water.
      <\/li>
    • Add the pasta to the pot with the duck rag\u00f9 and toss to combine. <\/li>
    • If the sauce is too thick, add some of the reserved pasta water to loosen it up.
      <\/li>
    • Serve the pappardelle with grated Parmesan cheese on top.<\/li><\/ul><\/div>