Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips


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

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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