Duck ragù with pappardelle

Follow these simple directions from Sarah Bowman and your destination will be dining delight

  • 3 hrs cooking
  • Serves 6
  • Print


Duck ragù with pappardelle
  • 1 whole duck
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, finely diced
  • 400 millilitre red wine
  • 400 gram can chopped tomatoes
  • bouquet garni of rosemary, thyme, parsley and 3 bayleaves, tied together with string
To Serve
  • 100 gram pappardelle pasta per person, cooked to packet instructions
  • good-quality olive oil
  • finely grated parmesan
  • 1 stalk rosemary leaves, finely chopped


Duck ragù with pappardelle
  • 1
    Preheat oven to 200°C. Season duck and roast, uncovered, for 30 minutes, turning over after 15 minutes to brown both sides. Remove duck and reduce temperature to 160°C.
  • 2
    Meanwhile, in a flameproof casserole dish large enough to fit the duck, heat oil and sauté onion, carrot, celery and garlic until soft. Add wine, tomatoes, bouquet garni and browned duck. Cover with a lid and roast for 2–3 hours or until meat is falling off the bones.
  • 3
    Remove bouquet garni and pull meat from bones, discarding bones. This can be done the day before and the ragù refrigerated (or freeze for a later date).
  • 4
    To serve, stir the hot ragù through the pasta then dress with olive oil, parmesan, rosemary and black pepper.

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