Duck Ragu with Pappardelle Pasta

Name: Duck Ragu with Pappardelle Pasta
Yield: Serves 4
Ingredients: freshly ground pepper; 60 ml (2 fl oz/¼ cup) good-quality sherry vinegar; 2 rashers bacon, finely chopped; 1 celery stalk, finely diced; 1 carrot, peeled and finely diced; Parmesan; 1 small brown onion, finely diced; 3 garlic cloves, finely chopped; sea salt; 60 ml (2 fl oz/¼ cup) olive oil; 450 g (1 lb) duck Marylands (thigh and leg attached), bones removed, flesh and skin finely chopped; 400 g (14 oz) dried pappardelle; 60 g (2¼ oz) unsalted butter; 2 × 400 g (14 oz) cans Italian tomatoes, chopped and juice reserved; 500 ml (17 fl oz/2 cups) full-bodied red wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

Pappardelle is the daddy of pastas. It is a thick-cut noodle that you can buy or very easily make yourself. I have had the duck ragù on and off the Qantas menus for a number of years. I love the rich taste of the duck with the firm-textured large noodle. This is bolognaise with a twist.

Ingredients

400 g (14 oz) dried pappardelle
60 g (2¼

Pasta

Method

Heat a large heavy-based saucepan over medium heat and add the butter and olive oil. Add the bacon, celery, carrot, onion, garlic and some sea salt, stir and sauté over low heat for 15 minutes. Increase the heat to high, add the duck and cook, stirring, for about 5 minutes, or until the meat is lightly browned. Add the wine and vinegar, reduce the heat and simmer, uncovered, fo