Pappardelle with Duck Ragù
- 16 ounces fully cooked duck - bone and skin removed (one whole duck)
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced onion
- 1/4 cup minced carrot
- 1/4 cup minced celery
- salt and freshly ground black pepper
- 3 ounces calamata olives, sliced and drained
- 1 tablespoon fresh rosemary leaves
- 1 clove garlic, minced
- 8 ounces diced tomatoes, canned with liquid ...use Hunts Fire Roasted if available
- 1/2 cup dry red wine
- 2 cups chicken stock
- 3 tablespoons unsalted butter
- 8 ounces Pappardelle pasta (Cipriani brand or De Cecco)
- 1 cup freshly grated Parmigiano-Reggiano cheese
1 Microwave the duck legs at high power for 1 minute, until warm. Remove the skin; discard. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.
2 In a large, deep skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes. Add the olives, rosemary and garlic and cook over high heat, stirring, until fragrant, about 1 minute. Add the duck and tomatoes, stir gently to coat with the vegetables. Add the wine and simmer for 1 minute. Add the stock and simmer until the liquid is reduced to 3/4 cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm.
3 In a large pot of boiling salted water, cook the pasta until al dente; drain. Add the pasta to the ragù and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the cheese and the remaining butter. Season with salt and pepper. Grate a bit more Parmigiano over the top and serve.