Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips

Ingredients

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

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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