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
- 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
- Heat oil in a large heavy-based saucepan over medium heat.
- Add duck and brown on all sides (8 minutes). Remove from pan.
- 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.
- Add Red Wine Jus, red wine, vinegar, tomatoes and their juice and bring to a boil.
- Add browned duck and return to boil, then simmer, covered for 1 hour, or until duck is tender and falls off the bone.
- Remove duck and set aside to cool. When cool enough to handle, shred meat (discard bones) then return to pan.
- Season with pepper and keep warm.
- Cook pappardelle in a large saucepan of boiling salted water for 8 minutes, or until al dente.
- Drain liquid, reserving 4 tablespoons. Add pappardelle to ragu, including 4 tbsp of liquid and gently toss.
- Divide into 4 bowls and serve with shaved Parmesan on top.
Adapted from a recipe in Neil Perry The Food I Love