Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips


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

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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