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Cheat’s slow-cooked duck ragu with pappardelle
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in luxurious tomato pappardelle with tender, flavorful duck.
Ingredients:
  • 2 x 450g pkts Roast Duck Legs
  • 18.20 gm olive oil
  • 3 garlic cloves, crushed
  • 3 anchovy fillets, chopped
  • 125ml (1/2 cup) white wine
  • 700g btl Mutti Tomato Passata
  • 250ml (1 cup) chicken stock
  • 20.00 ml fresh lemon thyme leaves, plus extra, to serve
  • 500g dried pappardelle pasta
  • Finely grated parmesan, to serve
  • Crusty bread, to serve (optional)
Instructions:
  • Retrieve the duck from its packaging, saving any gelatinous juices. Separate and save the duck fat. Shred the tender duck meat, disposing of the skin and bones.
  • 1. Heat oil in a large non-stick pan over medium heat. Sauté onion until soft, then add garlic, anchovies, and reserved duck fat for extra flavor. 2. Pour in wine and simmer until reduced. 3. Stir in passata, stock, jellied juices, duck meat, and lemon thyme. 4. Simmer gently for 20-25 minutes until thickened. 5. Season generously and enjoy the rich flavors!
  • Cook the pasta in a generously sized saucepan of boiling water according to the package instructions until just tender. Drain and place it back in the pan.
  • Drizzle the savory duck mixture over the pasta and gently mix until well combined. Plate the dish, then garnish with a generous sprinkle of parmesan and fresh lemon thyme. Enjoy with some crusty bread on the side, if desired.

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