Duck Ragu With Pappardelle Pasta

Name: Duck Ragu With Pappardelle Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 tsp olive oil; 1 red onion, thinly sliced; 1 tbsp balsamic vinegar; 2 tsp granulated sugar; 2 cloves garlic, minced; 1 to 2 large stems of basil, with leaves chopped and set aside; 1 cup beef broth; 3/4 cup vegetable broth; 1 796-mL can San Marzano tomatoes; 2 store-bought confit duck legs, shredded; 3 tbsp salted butter; 1 batch Homemade Egg Pasta, cut into pappardelle; 1 250-g ball burrata cheese

Prep Time15 min
Total Time50 min
Makes6 servings

Duck ragu with pappardelle pasta, burrata cheese and fresh basil

Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.

Try a store-bought swap if you're low on time! Dry pappardelle or fettuccine will work well in this recipe, too. Cut into the burrata when you're dishing out the pasta.

Ingredients

1 tsp olive oil
1 red onion, thinly sliced
1 tbsp balsamic vinegar
2 tsp granulated sugar
2 cloves garlic, minced
1 to 2 large stems of basil, with leaves chopped and set aside
1 cup beef broth
3/4 cup vegetable broth
1 796-mL can San Marzano tomatoes
2 store-bought confit duck legs, shredded
3 tbsp salted butter
1 batch Homemade Egg Pasta, cut into pappardelle
1 250-g ball burrata cheese

Instructions

Make Homemade Egg Pasta Dough. Roll into pappardelle noodles (instructions below).
Heat a frying pan on medium-high. Add oil, then onion. Cook, stirring until soft, 4 to 5 min. Turn heat to low, add vinegar and sugar. Cook until onion is tender, 8 to 10 min.
Add garlic and basil stems. Cook, stirring, 2 min. Pour in broths, then tomatoes and their juices, breaking into chunks. Increase heat to medium-high. Cook, stirring occasionally, until sauce is thickened, 18 to 20 min. Discard stems. Stir in duck and butter.
Cook pappardelle in boiling water until tender, 3 to 5 min. Drain and stir into sauce. Transfer to a serving platter. Place burrata in centre of pasta. Sprinkle with chopped basil.

How To Roll Pappardelle

If rolling by hand, divide full batch of dough into 4 pieces. Form each into a square. On a floured counter, roll each into a rectangle, 1-mm thick.
If using a pasta roller, divide full batch of dough into 6 pieces. Laminate and roll at thickest setting, 2 or 3 times. Continue rolling dough through machine while reducing the size setting until you reach 1-mm thickness.
Dust pasta sheet well with flour, then roll up and slice into 3⁄4-in.-wide noodles. Hang noodles on a drying rack 1 hr, or toss with semolina and twirl into nests until ready to cook. Repeat with remaining pieces.
Refrigerate in a resealable container up to 3 days.

Nutrition (per serving)

Calories 489, Protein 27g, Carbohydrates 46g, Fat 25g, Fibre 3g, Sodium 1122mg.

Find more of our cheesiest pasta recipes.

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