Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips


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

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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