Duck Ragout Pappardelle-Featuring King Cole Ducks
From Chef Erica Karbelnik
Photographer: Isaac Tang
The holiday season is undoubtedly a busy time, and with so much to do, preparing meals can often feel time-consuming. Everyone is looking for quick yet delicious recipes perfect for holiday gatherings and cozy winter nights. That’s why we’re excited to share this Duck Ragout Pappardelle Pasta recipe – it’s easy to make and incredibly flavorful, bringing restaurant-quality dining to the comfort of your home. A perfect addition to your holiday menu, and a dish you’ll want to enjoy all season long. Thanks to Evolve Recipe contributor, Chef Erica, you can indulge in this simple yet exquisite recipe that is sure to impress your guests and bring warmth to your table. Stay tuned for more amazing, easy-to-make recipes that will keep you satisfied and cozy throughout the winter season!
Ingredients
Braise:
4 King Cole Duck 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
Method:
- 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 heavy 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 the 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!
