Duck Ragu with Pappardelle Pasta

Duck PappardelleThe Stock Merchant Duck Parpadelle

This recipe is rich, luscious and hearty. By pairing a full-bodied red with our wonderful Red Wine Jus, you will be creating a duck ragu jam packed with flavour…perfect for a cold wintry night.

Requirements: large (heavy-based) saucepan, another large saucepan

Preparation and cooking time: 1 hour 45 minutes


4 people


  • 375 g dried pappardelle (we love Pangkarra Wholegrain Pappardelle)
  • 50 g unsalted butter
  • 60ml (1/4 cup) Australian extra virgin olive oil
  • 2 rashers bacon, finely chopped (Istra are great- a local family business using Southern European curing techniques passed down from generations)
  • 1 celery stalk, finely diced
  • 1 carrot, peeled and finely diced
  • 1 small brown onion, finely diced
  • 3 garlic cloves, (preferably Australian) finely chopped
  • sea salt
  • 4 duck Marylands, skin removed and trim excess fat (Great Ocean Road Ducks, available from Canning’s Free Range Butcher are brilliant)
  • 300ml (1 ¼ cups) The Stock Merchant Red Wine Jus
  • 125ml (1/2 cup) red wine
  • 60ml (1/4 cup) good-quality sherry vinegar
  • 2 x 400g tin tomatoes, chopped and juice reserved
  • freshly ground black pepper
  • Parmesan cheese, to serve


  1. Heat oil in a large heavy-based saucepan over medium heat.
  2. Add duck and brown on all sides (8 minutes). Remove from pan.
  3. Melt butter in same pan and add bacon, celery, carrot, onion, garlic and some salt and sauté over low heat for 15 minutes. Stir occasionally.
  4. Add Red Wine Jus, red wine, vinegar, tomatoes and their juice and bring to a boil.
  5. Add browned duck and return to boil, then simmer, covered for 1 hour, or until duck is tender and falls off the bone.
  6. Remove duck and set aside to cool. When cool enough to handle, shred meat (discard bones) then return to pan.
  7. Season with pepper and keep warm.
  8. Cook pappardelle in a large saucepan of boiling salted water for 8 minutes, or until al dente.
  9. Drain liquid, reserving 4 tablespoons. Add pappardelle to ragu, including 4 tbsp of liquid and gently toss.
  10. Divide into 4 bowls and serve with shaved Parmesan on top.

Adapted from a recipe in Neil Perry The Food I Love

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