Duck Ragout Pappardelle
Prep Time: -
Ready In: -
Serves: -
Warm, comforting and all the carbs. This King Cole Duck Ragout Pappardelle is a sure thing. It’s succulent, delicious and the most perfect winter pasta recipe. Plus, it’s easy to make, and so cozy.
Ingredients:
Braise:
- 4 KingColeDucks legs (skin removed – save this to render and make duck fat!)
- 1 bunch of fresh thyme
- 2 carrots diced small
- 2 bay leaves
- 6 cups of chicken stock
- 1 tsp kosher salt
Sauce:
- 1 cup reserved duck braising liquid
- 1 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp chili flakes Salt to taste
- Cooked picked duck legs
- Braised carrots
- 3 tablespoons butter
Pasta:
- 120 grams dried pappardelle pasta
- All the ragout
- Pasta cooking water (as needed)
- Salt and pepper to taste
- Additional chilli flakes (optional)
- Grated Parmesan to garnish
Directions:
- Remove the skin from your duck legs, be sure to reserve this and render it down to make your own duck fat!
- Season your duck legs with salt and place in the fridge for at least an hour.
- Place duck legs in a heave sauce pan with bay leaves, thyme, carrots and chicken stock. Place on the stove and braise on low heat, covered for at least 3 hours.
- Once duck is cooked and tender. Strain the stock, discard the thyme and bay leaves. Reserve the cooking liquid and pick down the duck.
- In a sauce pan, add all ingredients for the sauce except the butter and let cook together for about half an hour. Finish with butter.
- Add in your cooked pappardelle pasta, with 1 ladle of pasta cooking water and coat the pasta.
- Serve in a dish and garnish with fresh grated Parmesan and additional chilli flakes if desired.
- Get saucy and eat some pasta!
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