Prep time: 45 minutes
Cook time: 3 hours
Serves 4.
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Ingredients
Finely grated parmesan and chopped parsley, to garnish
Pappardelle
300g plain flour
½ tsp salt
3 large eggs
Duck Ragu
1 tbs olive oil
4 duck legs
1 brown onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, crushed
250ml red wine
400g can crushed tomatoes
2 tbs tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Method
1. To make pappardelle, pulse flour and salt in a processor to combine. Add eggs and process to form a crumbly dough.
2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it’s rough, floury texture). Stand, covered, for 20 minutes to rest.
3. Cut dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting with flour between rolls, increasing settings until about 2mm thick.
4. Pass pasta sheets through a pappardelle cutter or cut by hand. Place pappardelle on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.
5. Preheat oven to 160C.
6. To make ragu, heat oil in a large saucepan over medium heat. Cook duck legs, turning, until browned. Transfer to a roasting dish. Add onion, carrots, celery and garlic to same span. Cook for 10 minutes or until vegetables are lightly browned.
7. Add wine. Simmer until reduced by half. Stir in crushed tomatoes, tomato paste, thyme and rosemary. Season. Pour mixture over duck in dish. Cover tightly and transfer to the oven. Braise for 2 ½ hours or until duck is tender and falling away from the bone.
8. Remove duck from sauce and use 2 forks to tear into large pieces. Transfer it to a large deep frying pan with half the braising liquid and place over low heat.
9. Cook pappardelle in a large saucepan of boiling, salted water until almost tender. Drain. Add to frying pan with duck ragu. Toss to coat. Divide among serving plates Garnish with parmesan and parsley.