VENETIAN DUCK RAGU
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Time 2h45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
DUCK RAGU WITH PAPPARDELLE & SWEDE
Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.
- Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.
- Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.
- When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.
Nutrition Facts : Calories 471 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
DUCK RAGU
Steps:
- Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven.
- Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
- Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
- Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
- Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
- Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
- Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
- Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
- Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
- Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
- Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.
DUCK SUGO WITH PAPPARDELLE.
Ohhhh for the love of duck. If you use my recipe on this site for Roast Duck with Apricot Glaze, you will have a lovely duck stock, as well as some decadent duck fat. I love to enrich my duck stock further with veal bones from my nearby ethnic market. This recipe is adapted from one on the Saveur web site. Although typically Parmesan cheese is used, Manchego is also very good; and since that is what I had available, that is what I used.
Provided by French Terrine
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring 1 cup of stock to boil and pour over dried porcinis. Allow to stand for 30 minutes. Remove rehydrated porcinis, squeeze dry and chop, reserving liquid. Strain through cheese cloth, to remove any grit that might be in the porcinis.
- Roughly chop onion and celery and puree finely in food processor with sage, rosemary, and 1/2 cup of parsley. Heat duck fat in skillet, then add puréed mixture. Finely mince garlic and add to sautéed mixture. Then add your rehydrated porcinis and sauté a few more minutes.
- Deglaze pan with white wine, then add stock and reserved porcini liquid and simmer for about half an hour or until reduced to desired consistency.
- Add shredded duck, heating well and allow all flavors to marry, adjusting with salt and pepper to taste.
- Prepare pasta and drain. Rough chop remaining parsley. Toss duck mixture with pasta, sprinkle with parsley and Parmesan (or Manchego).
DUCK RAGú WITH FRESH PAPPARDELLE
A hearty Italian winter stew, served with fresh pappardelle and a chestnut and pancetta garnish.
Provided by Theo Randall
Categories Main course
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the duck ragú, place the skin in a hot frying pan so that the fat starts to melt.
- Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck.
- Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes.
- Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Put a tight-fitting lid onto the saucepan, reduce the heat to its lowest setting and leave to cook for 1 hour. Check after 30 minutes that there is enough liquid in the pan to cook the duck. If not, add some hot water.
- When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp - this will make all the meat break up and ensure that it is evenly distributed in the sauce. Transfer to a large non-stick frying pan and keep on a low heat on the stove.
- To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes.
- Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú. Keep the pasta water.
- Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste.
- Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper.
More about "pappardelle with duck ragÙ food"
PAPPARDELLE WITH DUCK RAGù RECIPE - MARCO CANORA | …
From foodandwine.com
5/5 Total Time 45 minsServings 4
- Microwave the duck legs at high power for 1 minute, until warm. Remove the skin from the legs and reserve it for another use. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.
- In a large, deep skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes. Add the olives, rosemary and garlic and cook over high heat, stirring, until fragrant, about 1 minute. Add the duck and stir gently to coat with the vegetables. Add the wine and simmer for 1 minute. Add the stock and simmer until the liquid is reduced to 3/4 cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm.
- In a large pot of boiling salted water, cook the pasta until al dente; drain. Add the pasta to the ragù and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the 1/2 cup of cheese and the remaining butter. Season with salt and pepper and serve.
PAPPARDELLE WITH DUCK RAGù RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianAuthor Lisa FeatherbyServings 6-8Total Time 3 hrs 40 mins
- Preheat oven to 140C. Heat olive oil in a large casserole over low-medium heat, add pancetta, onion and garlic and cook, stirring occasionally, until vegetables are tender (1 hour). Add tomato paste and stir occasionally until paste darkens (3-5 minutes), then add wine, Madeira and thyme, season to taste and stir to combine. Keep warm.
- Cook duck skin-side down in a large non-stick frying pan over medium-high heat until fat renders and skin is golden (15 minutes), then transfer duck to casserole (discard fat). Add stock, then cover casserole with baking paper and foil or a lid and braise in oven until duck falls from the bone (3 hours). Remove duck from stock, cool slightly, then shred meat (discard skin), transfer to a bowl and refrigerate until required. Refrigerate stock for 2-3 hours, then skim fat from surface. Bring stock to the boil in a saucepan over high heat, then season to taste, add shredded duck, stir to combine and keep warm.
- For pappardelle, blend flour, eggs and a large pinch of salt in a food processor until a dough forms, then transfer to a bench and knead into a smooth ball. Wrap in plastic wrap, flatten to a disc and set aside to rest (30 minutes). Working with a quarter of the dough at a time, roll through a pasta machine to the second-to-last setting, then, using a pasta wheel, cut 2.5cm-wide strips, lightly flour and hang over a chair while you roll remaining dough. Cook pappardelle in a large saucepan of boiling salted water until al dente (1-2 minutes). Drain, reserving a little pasta water, then toss pasta in sauce, adding a little reserved cooking water if necessary. Serve pasta and ragù scattered with pecorino.
ALLA FRATELLI | PAPPARDELLE WITH DUCK RAGU - FOOD WINE TRAVEL
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Estimated Reading Time 4 mins
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3.2/5 (48)Servings 4-6Cuisine Italian
PAPPARDELLE WITH VENETIAN DUCK RAGU - RECIPE - …
From finecooking.com
4.2/5 (12)Category Main CourseCuisine ItalianCalories 220 per serving
PAPPARDELLE WITH DUCK RAGù RECIPE : SBS FOOD
From sbs.com.au
3.4/5 (65)Servings 6Cuisine Italian
PAPPARDELLE DUCK RAGU RECIPE - GOOP
From goop.com
Servings 3-4Estimated Reading Time 3 minsCategory Dinner Recipes
- 1. In a big bowl, mix the garlic cloves and thyme sprigs with the salt and 5 or 6 coarse grinds of black pepper. In a shallow glass container or on a sheet pan, spread half of the mixture in a thin layer. Put the duck legs on the salt mixture, and cover them with the remaining mixture. Seal the container or cover the pan tightly with plastic wrap and refrigerate it overnight—at least 8 hours and up to 12.
- 2. Lay the rolled sheets of pasta on a floured surface and use a pizza cutter or a very sharp knife to cut them into ribbons 1 to ½ inches wide. If you’re using the pasta right away, cover it with a damp kitchen towel until you’re ready to drop it in the pot. If you’re not using it right away, lightly dust it with flour, layer it between pieces of parchment paper on a sheet pan, cover tightly with plastic wrap, and refrigerate for up to 8 hours.
- 3. Remove the duck legs from the salt, rinse them, pat them dry, and let them come to room temperature.
- 4. Coat a big heavy-bottomed pot or a Dutch oven with olive oil and set it over medium-high heat. In batches, brown the ducks legs well on each side, 3 to 5 minutes per side, and then remove them from the pot and set them aside. Pour off all but 2 tablespoons of fat. Lower the heat just a little and add the onion, celery, and carrots to the pot. Let them soften for a few minutes, and then add the wine and give everything a stir. Add the tomatoes—juice and all—and stir. Break the tomatoes up a little with a wooden spoon. Return the duck legs, with their juices, to the pot, cover, and let everything simmer for 2 hours or more. The duck is done when the meat easily comes off the bone when it’s prodded with a fork.
PAPPARDELLE WITH DUCK RAGU - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianCategory MainServings 4Total Time 2 hrs 50 mins
- Coarsely grind fennel seeds using a mortar and pestle, then add pistachios and finely grind. Set aside.
- Heat oil in a large saucepan or casserole over medium heat, add duck and cook, turning once, until golden (6-8 minutes), then remove and set aside. Add carrot, celery, onion and garlic and cook, stirring occasionally, until tender (6-8 minutes). Add pistachio mixture, stir to combine, return duck to pan, add wine and bring to the simmer. Add stock and tomato, bring to the simmer, reduce heat to low and simmer until duck is tender (1½-2 hours). Remove duck from pan and set aside to cool. When cool enough to handle, shred meat (discard bones and sinew). Return shredded meat to pan, stir to combine, season to taste and keep warm.
- Cook pappardelle in a saucepan of boiling salted water until al dente (4-5 minutes). Drain well, add to ragù, toss to combine and season to taste. Serve hot scattered with pecorino and rosemary.
PAPPARDELLE WITH DUCK RAGU - DUCK RAGU RECIPE - DINING ...
From diningalfresco.com
Servings 4Total Time 2 hrs 15 minsEstimated Reading Time 3 mins
- Season the duck legs with salt and pepper. Brown the duck legs in the pancetta grease. Place the legs skin side down and cook approximately 7 minutes. Turn the legs and cook another 4 minutes. Transfer to a large plate or bowl. Pour off duck fat until approx. 1 tbsp remains in pan.
- Add onion, celery and carrots. Sautee over medium heat for 5 minutes. Add mushrooms and garlic and cook 5 minutes more or until veggies are soft.
- Add wine and increase heat to bring to a lively simmer. Cook for 2 minutes and then add the tomato paste, and herbs (bay leaf, thyme, cinnamon, allspice, and tarragon). Cook for 1 minute and then add canned tomato.
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Ratings 8Calories 524 per servingCategory Main Course
- Season the duck with salt and pepper then rub it all over with 1/2 tsp cinnamon. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate.
- Add 1 tbsp of olive oil to the same pan, add the chopped carrot, onion and celery, orange zest, bay leaf and 1/2 tsp cinnamon and saute slowly for 10 minutes, stirring often until the vegetables are soft.
- Add the duck back to the pan and add the wine, reduce the wine by half then add the orange juice, pureed tomatoes (passata), tomato paste and stock stir to combine all the ingredients and simmer slowly uncovered for 2 hours turning the duck around halfway through. If the sauce reduces too much add more stock or water.
- Turn the sauce off the heat and remove the duck legs, let it cool on a chopping board for 10 minutes then shred the meat off the bone using a fork. Roughly chop it then add it back to the sauce, the ragu is ready at this point so heat the ragu up while your pasta is cooking.
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU ...
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4.7/5 (509)Total Time 30 minsCategory PastaCalories 394 per serving
- Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
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