duck ragu with pappardelle swede

Duck ragu with pappardelle & swede

POULTRY MAIN DISH RECIPES

product thumb

Subbing a portion of your pasta for swede strips and the bosom of the duck instead of the leg makes this a less fatty, yet similarly tasty, ragu

Cooking Ingredients

    • For the ragu
    • 2 tbsp olive oil
    • 2 duck bosoms, skin eliminated
    • 1 onion, finely hacked
    • 1 tsp fennel seeds
    • 2 garlic cloves
    • 1 sound leaf
    • ½ little pack parsley, leaves picked and follows finely hacked
    • 8 thyme twigs, leaves picked
    • 150ml red wine
    • 1 tbsp tomato purée
    • 400g can plum tomatoes
    • 200ml stock
    • 1 tsp red wine vinegar
    • 1 tbsp raisins
    • toasted pine nuts and parmesan, to serve
    • For the pasta
    • new pappardelle
    • 750g swede (1 enormous or 2 little) stripped, then cut into thick strips utilizing a vegetable peeler

Cooking Direction

    Strategy
    Stage 1
    Heat 1 tbsp of the olive oil in a huge profound griddle over a high intensity and sear the duck bosoms for 2 mins on one or the other side until very much sautéed, then put away. Tip the fat from the griddle into a dish (save it for sometime in the future in the event that you like), and turn the intensity on the skillet down to medium, then, at that point, add the remainder of the olive oil. Tip the onion and fennel seeds into the dish, add an enormous spot of salt and cook for 5 mins until the onion is beginning to mellow. Pulverize in the garlic cloves, then, at that point, add the sound leaf, parsley stalks and thyme leaves. Mix well and cook for 2 mins more.

    Stage 2
    Turn the intensity up, then, at that point, pour in the red wine and cook for 2 mins until it has diminished a bit. Spoon in the tomato purée and tip in the jar of tomatoes alongside the stock, mix and bring to the bubble, then turn the intensity down to low and return the duck bosoms to the skillet, cover and stew delicately for 40-45 mins or until the meat is delicate.

    Stage 3
    Eliminate the duck bosoms with an opened spoon, put in a bowl, turn the intensity up and decrease the pureed tomatoes for 10 mins until sufficiently thick to cover your pasta. Utilize two forks to shred the duck, then, at that point, tip the meat back into the sauce. Add the red wine vinegar and raisins, then, at that point, season to taste. Put away.

    Stage 4
    At the point when prepared to serve, cook your pasta. Heat an enormous dish of very much salted water, add the pappardelle and cook adhering to pack directions. For the last moment of cooking time, drop in the swede. Channel, holding a ladleful of the pasta water to add to the sauce. Throw the pasta and swede through the sauce. Split among bowls and top with the toasted pine nuts, parmesan and a dissipating of parsley.