Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips


  • 2 medium celery stalks, finely chopped
  • 1 28-oz. can chopped tomatoes
  • 1 Tbs. chopped fresh sage
  • Kosher or fine sea salt and freshly ground black pepper
  • 1 lb. fresh pappardelle, preferably whole-wheat, or fettucine or spaghetti
  • 4 skin-on, bone-in duck legs and thighs
  • ½ to 1 cup lower-salt chicken broth
  • + 6 more ingredients
    • 1 cup dry Italian red wine, such as Valpolicella
    • 2 medium cloves garlic, smashed and peeled
    • 1 fresh bay leaf or ½ dried
    • 1 small yellow onion, finely chopped
    • 1 Tbs. extra-virgin olive oil
    • Freshly grated Parmigiano-Reggiano, for serving (optional)

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down. Sear until the skin is browned and crisp, about 7 minutes. Using tongs, turn the legs over and ...

View full recipe at Fine Cooking


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