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Pappardelle Ii (Duck)

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Submitted by BlackDiamond

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

YIELD

6 servings

PREP

25 min

COOK

75 min

READY

2 hrs

This is a serious Italian duck ragu in the Tuscan tradition, built from boneless duck pieces browned in olive oil, then braised with pancetta, chicken livers, dried porcini mushrooms, rosemary, cloves, and white wine. It simmers for 45 minutes until the duck is tender and the sauce is deeply concentrated. This is meant to be served over wide pappardelle noodles that can catch all that rich, meaty sauce.

The chicken livers stirred in early may surprise you, but they’re a classic Tuscan move. They melt into the sauce during the long simmer, adding an iron-rich depth and silky body that duck alone can’t deliver. You won’t taste “liver” in the finished dish; you’ll taste a sauce with remarkable complexity.

Dried porcini soaked in hot water contribute twice: the chopped mushrooms add earthy bites throughout, and the strained soaking liquid becomes a concentrated mushroom broth that goes right into the pot. Don’t skip straining that liquid through cheesecloth or a fine sieve to catch any grit.

The wine cooks down until nearly evaporated before the tomato paste and stock go in, which concentrates the acidity into the meat rather than leaving a winey aftertaste.

Chef Tips

  • Drain off three-quarters of the duck fat after the initial browning. Reserve it for roasting potatoes later
  • Soak the porcini for a full 30 minutes in hot water. Shortcuts produce tough, chewy mushrooms
  • Skim the fat from the surface after the 45-minute simmer for a cleaner sauce
  • Remove bay leaves and rosemary stems before serving

Variations

  • Rabbit version: Substitute boneless rabbit for the duck for a lighter, more traditional Tuscan ragu
  • No liver: Omit the chicken livers if the idea puts you off. The sauce will still be rich from the duck and pancetta

Ingredients

5 2.3
POUNDS KG DUCK
boned, fat removed, cut into 1 inch pieces
¼ 59
CUP ML VEGETABLE OIL
olive
3 3
MEDIUM MEDIUM ONIONS
chopped
79
CUP ML PANCETTUM
finely chopped, or *
79
CUP ML BACON *
1
X SALT
(to taste) *
1
X BLACK PEPPER
(to taste) *
½ 118
CUP ML CHICKEN LIVER
chopped *
½ 118
CUP ML MUSHROOMS
porcini, dried, soaked in 2 cups of hot water for 30 minutes *
2 2
EACH BAY LEAVES *
1 1
SMALL SMALL ROSEMARY LEAF
fresh, branch or *
1 5
TEASPOON ML ROSEMARY LEAVES
dried, chopped
4 4
EACH EACH CLOVES, WHOLE *
1 237
CUP ML WINE
white, dry *
3 45
TABLESPOONS ML TOMATO PASTE
3 710
CUPS ML CHICKEN BROTH

Directions

For Boneless Duck in Sguazet:

Pat the duck dry.

Heat ¼ cup of olive oil in a heavy large casserole over high heat.

Add duck and sprinkle with salt and pepper. Cook over high heat, stirring often, until lightly golden. (About 10 minutes). Strain off about ¾ of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole, and sprinkle with salt and pepper. Sauté until golden, about 8 minutes. Add chicken livers, heat and stir for 2 minutes. Meanwhile, strain the soaked porcini mushrooms, reserving the liquid. Rinse them and chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth and set aside. To the casserole add porcini, bay leaves, rosemary and cloves and stir for 5 minutes. Add the wine and cook, stirring, until wine is nearly evaporated. Add tomato paste and simmer for 2 minutes, stirring to coat all ingredients. Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Lower heat, cover partially, and simmer 45 minutes. Remove bay leaves and any rosemary stems. Skim fat from surface and adjust seasonings. Set aside. Go on to the next recipe and cook the pappardelle and assemble.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 571g (20.1 oz)
Amount per Serving
Calories 912 52% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 340mg 113%
Sodium 428mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 186g
Vitamin A 8% Vitamin C 10%
Calcium 7% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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