Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.
Print This Page

Pappardelle with Duck Ragù

FOOD & WINE Wine Club Pappardelle with Duck Ragù FOOD & WINE Wine Club Pappardelle with Duck Ragù
This brilliant twist on ragù uses purchased duck confit to create a rich, earthy sauce for pasta in a flash.
Servings: 4
Total Time: 45 minutes
4 store-bought duck confit legs
1/4 cup extra-virgin olive oil
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
Salt and freshly ground black pepper
12 Niçoise olives, pitted and halved
1/2 tablespoon rosemary leaves
1 garlic clove, minced
1/2 cup dry red wine
2 cups chicken stock
6 tablespoons unsalted butter
1/2 pound pappardelle
1/2 cup freshly grated Parmigiano- Reggiano cheese
1. Microwave the duck legs at high power for 1 minute, until warm. Remove the skin from the legs and reserve it for another use. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.

2. In a large, deep skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes. Add the olives, rosemary and garlic and cook over high heat, stirring, until fragrant, about 1 minute. Add the duck and stir gently to coat with the vegetables. Add the wine and simmer for 1 minute. Add the stock and simmer until the liquid is reduced to . cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm.

3. In a large pot of boiling salted water, cook the pasta until al dente; drain. Add the pasta to the rag and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the 1/2 cup of cheese and the remaining butter. Season with salt and pepper and serve. —Marco Canora