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Slow-cooked duck ragu with pappardelle
Slow-cooked duck ragu with pappardelle
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Prep Time:
30 minutes
Cook Time:
390 minutes
Total Time:
420 minutes
Indulge in comforting duck ragu pasta on a chilly evening.
Ingredients:
  • 1.8kg duck
  • 100g sliced pancetta, coarsely chopped
  • 1 small brown onion, finely chopped
  • 1 small celery stick, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 dried bay leaves
  • 250ml (1 cup) pinot noir
  • 2 x 400g cans diced tomatoes
  • 250ml (1 cup) chicken style liquid stock
  • 3 large fresh rosemary sprigs
  • 1/4 tsp Chinese five spice
  • 110g (2/3 cup) pitted green olives, coarsely chopped
  • Cooked pappardelle pasta, to serve
  • Shredded parmesan, to serve
  • Chopped fresh continental parsley, to serve
Instructions:
  • Trim excess fat from duck. Quarter and season with salt. Sear duck, skin-side down, in 2 batches in a hot frying pan until golden, then cook for 2 more minutes. Transfer to slow cooker and reserve 1 tbs of fat from the pan.
  • In a pot, warm the reserved fat over medium heat. Saute pancetta, onion, celery, carrot, garlic, and bay leaves for 8 minutes until vegetables are tender. Deglaze the pan with wine for 1 minute, scraping up any browned bits with a wooden spoon. Transfer everything to the slow cooker along with tomato, stock, rosemary, and Chinese five spice. Cover and cook for 6 hours until duck meat is tender and easily pulls apart.
  • Using tongs, delicately place the duck on a plate. Gently skim off the fat from the top of the cooking liquid. Increase the slow cooker heat to high and let the liquid simmer without a lid for 30 minutes, or until it reduces by a third.
  • Gently dispose of the duck bones and shred the duck meat. Combine with the olives in the sauce and heat together. Season to taste, then mix with the cooked pasta. Serve in bowls, garnishing with Parmesan and parsley.

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