Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips


  • 1 cup dry Italian red wine, such as Valpolicella
  • Freshly grated Parmigiano-Reggiano, for serving (optional)
  • ½ to 1 cup lower-salt chicken broth
  • 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 Tbs. extra-virgin olive oil
  • + 6 more ingredients
    • 1 small yellow onion, finely chopped
    • 1 fresh bay leaf or ½ dried
    • 1 Tbs. chopped fresh sage
    • 1 28-oz. can chopped tomatoes
    • 2 medium celery stalks, finely chopped
    • 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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