Country :

Chasing excellence since 1966

You confirm you are aged 18 years or over, are of legal drinking age and that any purchases you make will be for personal use only. By selecting the “Remember Me” option, you consent to us using cookies to remember the validation of your year of birth. See our Privacy Policy for information on how we handle your personal information.

Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu

Serves: 6
Prep: 15 mins
Cook: 02:30 hours


Copy ingredients


Heat the olive oil in a large, heavy based Dutch oven or casserole pan over a medium to high heat.

Season the duck legs with salt and pepper, add to the pan, skin side down and sear until brown and crisp, about 7 minutes. Turn over and brown the underside for about 3 minutes. Remove to a plate and set aside.

Remove all but 1 tablespoon of the fat in the pan, then add the onions and cook for 5 minutes until softened. Add the garlic and cinnamon and cook for a further 1 minute.

Return the duck to the pan, add the wine, tomatoes, stock, sage, bay leaves and salt and pepper. Bring to the boil, then lower the heat to a gentle simmer, cover with a lid and cook for 2 hours, gently stirring every now and then.

Carefully remove the duck legs from the sauce and place on a plate. Remove and discard the skin. Shred the duck meat with 2 forks and discard the bones. Skim any excess fat from the sauce and return the meat to the pan. Add the milk and simmer, uncovered, for a further 10-15 mins while cooking the pappardelle.

When ready to serve, cook the pappardelle in a large pot of salted water until just al dente. Reserve 1 cup pasta water and drain the pappardelle. Return the pappardelle to the pot and toss through a little of the sauce, adding a little pasta water if it seems dry.

Serve the pappardelle with the ragù spooned over, and topped with freshly grated Parmesan. A glass of Wolf Blass Yellow Label Pinot Noir is the perfect accompaniment.

View Wine Pairing

Product bundle contains...