Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips


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