Name: Duck Ragu with Pappardelle
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6-8
Cuisine: American Wild Game
Ingredients: 2 mallard legs and thighs, meat removed and chopped; 2 mallard breasts, diced; 2 tablespoons olive oil; 1 large onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 1/2 cup red wine; 1 can (28 oz) crushed tomatoes; 2 cups duck stock; 2 bay leaves; 2 sprigs fresh thyme; 1 sprig rosemary; Salt and pepper to taste; 1 lb pappardelle pasta; Parmesan cheese for serving

1Setup & Prepare

About This Recipe

This slow-simmered duck ragu features tender, shredded duck meat in a rich tomato-based sauce served over wide pappardelle pasta. The long cooking process transforms duck into a luxurious sauce that clings beautifully to pasta while developing deep, complex flavors.

Cultural Context

This rich Italian sauce demonstrates how duck's robust flavors shine in long-simmered preparations. The technique originated in Northern Italy's Emilia-Romagna region, where wild waterfowl were transformed into luxurious pasta sauces that showcased both the meat's richness and the cook's patience.

3Cooking Instructions

Meat Browning: Heat olive oil in large Dutch oven. Brown all duck meat in batches over medium-high heat, about 6 minutes per batch. Remove and set aside.
Soffritto: In same pot, sauté onion, carrots, and celery until softened and lightly caramelized, about 12 minutes.
Aromatics: Add garlic and cook 1 minute until fragrant.
Deglazing: Add red wine, scraping up browned bits. Cook until wine reduces by half.
Sauce Building: Add tomatoes, stock, herbs, and browned duck. Bring to simmer.
Long Cooking: Reduce heat to low and simmer partially covered for 2.5-3 hours, stirring occasionally, until meat is fork-tender.
Final Seasoning: Remove herbs and season with salt and pepper. The sauce should be thick and rich.
Pasta Cooking: Cook pappardelle in salted boiling water until al dente.
Combining: Toss hot pasta with ragu, adding pasta water if needed for proper consistency.
Service: Serve immediately with grated Parmesan and fresh herbs.

4Chef's Notes & Pairings

Chef's Notes

The long simmer is essential - don't rush this step
The ragu improves with time - make it a day ahead if possible
Fresh pappardelle is worth seeking out for authentic texture

Wine Pairing

Robust Italian red like Barolo or Brunello di Montalcino - wines with enough tannins and complexity to match the rich ragu.

Nutrition Facts

Per serving: 525 calories, 32g protein, 18g fat, 58g carbohydrates. Rich Italian comfort food with wild game luxury.

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