Quick and Easy

Duck ragù with pappardelle

Follow these simple directions from Sarah Bowman and your destination will be dining delight
6
3H

Ingredients

To Serve

Method

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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