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This recipe for PAPPARDELLE WITH DUCK RAGU, by , is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



This is from Mario Batali....bless his heart!!! This is a wonderful sauce.

1 lb. pappardelle


4 duck legs and thighs, skin removed
4 Tbsp good olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 stalk celery, chopped into 1/4-inch dice
8 oz. red wine (Chianti preferred)
1 lb. canned tomatoes, peeled whole (San Marzano)
1 cup chicken stock
1 oz. dried porcini mushrooms

Wash duck legs and remove all fat. Pat dry.

In a thick bottomed casserole or Dutch oven, heat olive oil until smoking. Add the duck legs and cook until brown on all sides and remove from pot, about 10 to 12 minutes.
Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes.
Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil.
Add duck legs and return to a boil, lower heat, cover and allow to simmer for 1 hour.
Remove duck legs and allow to cool.
Pull all the meat off the bones and return the meat to the pot; discard the bones.
Simmer uncovered for 30 minutes, or until quite thick.
Season with salt and pepper.

Meanwhile, prepare the pappardelle according to package instructions. Drain well.

Put pasta in serving bowl, top with duck ragu sauce, toss well and serve.
Serve grated Parmesan Reggiano on the side.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:

I saw Mario Batali make this on the Food Network a long time ago.

Of course, he made the pasta from scratch but we don't need to go there. There are really good dried pastas available. Try to find one from Italy if you can...they're the best.


"Spaghetti is love."
-- Mario Batali




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