Pasta with Duck and Red Wine Sauce
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Indulge in a luxurious fusion of flavors with this delectable recipe pairing succulent duck confit and hearty papardelle pasta. Pappardelle's broad, flat surface and firm texture make it ideal for capturing and complementing the richness of meat sauces. This recipe is absolutely delicious, and so much easier than it may seem!
Ingredients
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500g Pasta Pappardelle
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4 duck legs, confit de canard (tinned)
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1 large onion, chopped
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2 carrots, cut into small cubes
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2 stalks of celery, thinly sliced
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½ cup red wine
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1 cup vegetable broth
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1 clove of garlic, finely chopped
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Organic extra virgin olive oil
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2 bay leaves
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2-3 stalks fresh thyme, leaves only
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1 jar Pomodoro sauce
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1 generous handful Parmigiano Reggiano
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Fresh pepper
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4-6 fresh Medjoul dates in strips (optional)
Directions
Open the tin of confit duck legs. Remove the skin from the thighs and peel the meat from the leg, then cut into smaller pieces.
Heat a drizzle of olive oil in a large sauté pan or heavy-bottomed pan. Sauté onion, carrot, and celery until softened.
Add red wine and stock, bringing to a boil. Incorporate garlic, bay leaves, thyme, and tomato sauce. Simmer for 10 minutes.
Cook pasta according to package instructions, reserving some cooking water.
Add duck meat to the sauce, stirring gently. Remove from heat, then mix in Parmesan cheese and butter until creamy.
Adjust sauce consistency with reserved cooking water. Return pan to heat, add pasta and date strips, stirring for a minute.
Season with salt if needed. Serve with grated Parmesan, and garnish with celery leaves and date strips.
Recipe Note
TIPS:
- Stock up on canned confit duck legs for quick meals. They're versatile and often available on sale.
- Crisp duck skin in the oven for garnish. Store duck fat in a jar for later use.
