Braised Duck Pappardelle

Photographed by Guy Lavoipierre this is one of my sites most popular dishes. It’s full of flavour and dead simple.

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Braised Duck Pappardelle

Serves 4

INGREDIENTS

4 duck marylands, skin on (leg & thigh)
2 tbs olive oil
6 brown shallots, finely diced
3 cloves garlic, finely chopped
1 stick celery, finely diced
1 carrot, finely diced
1 sprig rosemary
150g tomato puree
250ml good quality red wine
450ml chicken stock
1 good knob butter
1 handful fresh parsley, chopped & fresh parmesan to garnish
fresh or dry egg pappardelle, up to you

DIRECTIONS

Preheat oven to 200C

Put the duck on a roasting rack (skin side up) with a tray underneath, pat dry with a paper towel and season generously with salt & pepper.

Cook for 25 – 30 mins until the skin is golden and crispy, put aside.

In a large ovenproof dish with lid, add the oil and sauté the shallots, garlic, carrot & celery on a moderate heat for 5 mins or until they start to soften.

Add the tomato puree and cook for another 5 mins.

Add the red wine, chicken stock and the rosemary & bring to the boil and take off the heat. Add the duck to the dish, skin side down.

Turn down the oven to 160C, put the lid on the dish and bake in the oven for approximately 1.5-2 hrs. (The duck should be falling off the bone).

Take the duck from the dish and remove the skin and shred the meat from the bones. Add the shredded meat back to sauce, stir and add a good knob of butter. If the sauce is a little too soupy, slightly reduce it on the stove top. Cook the pappardelle (as per packet instructions) in hot boiling water.

Toss the ragù through the drained pappardelle to coat. Garnish with parsley and parmesan and serve.