DUCK RAGU WITH PAPPARDELLE

PREPARATION 1680MIN

SERVES 2 SERVINGS

NIVEL ADVANCED

INGREDIENTS

• 2 duck breasts and 2 duck wings, with skin

• 2 cloves garlic

• 1 carrot, roughly chopped

• 1 celery stalk (also known as celeriac)

• 1 small onion, roughly chopped

• 2 bay leaves

• Herbs (rosemary and thyme, for example)

• 1/2 bottle of red wine

• Salt and pepper to taste

• 1 tbsp olive oil


For the ragu

• 1/2 can of chopped peeled tomatoes (400 g)

• 1/2 onion, finely chopped

• 1 clove garlic

• 2 tbsp butter

• Thyme leaves

• 1 glass white wine


For the pasta

• 400 g pappardelle

• Salt

• Oil

PREPARATION METHOD

Prepare the marinade by mixing all the ingredients together in an ovenproof dish overnight. Ideally, leave the duck to marinate for 24 hours. The next day, put the marinade in the oven and bake for 3 hours in a preheated oven at 180º, wrapped in aluminum foil. The duck should be roasted in a low oven, hence the long roasting time. After the oven time, separate the stock, spices and duck. The duck should be coarsely shredded. The spices should be saved for a soup and the stock should be strained so that only the liquid remains. Bring this liquid to the boil for 40 minutes to an hour to reduce and thicken. At this stage, cook the pasta according to the instructions on the packet. Brown the onion and garlic in butter until transparent, then add the glass of wine, thyme, peeled tomatoes and the reduced stock. Sauté until all the flavors are incorporated. Let it reduce again, add the shredded duck, sauté for another 5 minutes and serve on top of the pasta.


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