Pappardelle with Duck Ragù

By corlear

Frank Cornelissen Estate. Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, who favors a hyper-natural approach and the use of amphorae for red wines. Chef Marco Canora's pasta with braised duck is just the thing with Cornelissen's red; this version calls for duck confit.

EDGY WINE: NV Cornelissen MunJebel6.
ACCESSIBLE WINE: Brambly 2009 Bodegas Borsao Monte Oton Garnacha.

Ingredients

• 4 store·bought duck confit legs
• 1/4 cup extra-virgin olive oil
• 1/2 cup minced onion
• 1/4 cup minced carrot
• 1/4 cup minced celery
• salt
• freshly ground black pepper
• 12 Niçoise olives, pitted and halved
• 1/2 tablespoon rosemary leaves
• 1 garlic clove, minced
• 1/2 cup dry red wine
• 2 cups chicken stock
• 6 tablespoons unsalted butter
• 1/2 pound pappardelle
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Details

Servings 4
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

1. Microwave the duck legs at high power for 1 minute, until warm. Remove the skin from the legs and reserve it for another use. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.

2. ln 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 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 J/4 cup, about 10 minutes.

Remove from the heat and stir in half of the butter. Cover and keep warm.

3. ln a large pot of boiling salted water, cook the pasta until al dente; drain. Add the pasta to the ragu and cook over moderate heat, stirring gently, until simemring.

Remove from the heat and stir in the 1/2 cup of cheese and the remaining butter. Season with salt and pepper and serve.