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Duck ragu with pappardelle & swede

 


Method 1


Ingredients

For the ragu

2 tbsp olive oil

2 duck breasts

skin removed

1 onion

finely chopped

1 tsp fennel seeds

2 garlic cloves

1 bay leaf

½ small pack parsley

leaves picked and stalks finely chopped

8 thyme sprigs

leaves picked

150ml red wine

1 tbsp tomato purée

400g can plum tomatoes

200ml stock

1 tsp red wine vinegar

1 tbsp raisins

toasted pine nuts

and parmesan, to serve

For the pasta

fresh pappardelle

750g swede

(1 large or 2 small) peeled, then cut into thick ribbons using a vegetable peeler


step 1

Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.


step 2

Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.


step 3

Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.


step 4

When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.



Method 2


Ingredients:

- 2 duck legs

- 1 onion, chopped

- 2 garlic cloves, minced

- 1 carrot, diced

- 1 celery stalk, diced

- 1 can of chopped tomatoes

- 1 cup of chicken or vegetable broth

- 1/4 cup of red wine

- 1 bay leaf

- Salt and pepper to taste

- Pappardelle pasta

- 1 swede, peeled and diced

- Grated parmesan cheese, for serving


Instructions:

1. Season the duck legs with salt and pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the duck legs and brown on all sides. Remove and set aside.

2. In the same pot, add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.

3. Add the browned duck legs back to the pot. Pour in the chopped tomatoes, broth, red wine, bay leaf, salt, and pepper. Bring to a simmer, then cover and cook over low heat for 2-3 hours until the duck is tender and falling off the bone.

4. While the ragu is cooking, cook the pappardelle according to package instructions. Drain and set aside.

5. In a separate pot, cook the diced swede in boiling salted water until tender, about 15-20 minutes.

6. Once the duck is cooked, remove it from the pot and shred the meat. Discard the bay leaf.

7. Return the shredded duck meat to the pot and stir to combine with the sauce.

8. Serve the duck ragu over the cooked pappardelle and swede. Sprinkle with grated parmesan cheese before serving.



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