Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
, thinly sliced
1 to 2
large stems of
, with leaves chopped and set aside
1 796-mL can
confit duck legs
, cut into pappardelle
1 250-g ball
- Make Homemade Egg Pasta Dough. Roll into pappardelle noodles (instructions below).
- Heat a frying pan on medium-high. Add oil, then onion. Cook, stirring until soft, 4 to 5 min. Turn heat to low, add vinegar and sugar. Cook until onion is tender, 8 to 10 min.
- Add garlic and basil stems. Cook, stirring, 2 min. Pour in broths, then tomatoes and their juices, breaking into chunks. Increase heat to medium-high. Cook, stirring occasionally, until sauce is thickened, 18 to 20 min. Discard stems. Stir in duck and butter.
- Cook pappardelle in boiling water until tender, 3 to 5 min. Drain and stir into sauce. Transfer to a serving platter. Place burrata in centre of pasta. Sprinkle with chopped basil.
How To Roll Pappardelle
- If rolling by hand, divide full batch of dough into 4 pieces. Form each into a square. On a floured counter, roll each into a rectangle, 1-mm thick.
- If using a pasta roller, divide full batch of dough into 6 pieces. Laminate and roll at thickest setting, 2 or
3 times. Continue rolling dough through machine while reducing the size setting until you reach 1-mm thickness.
- Dust pasta sheet well with flour, then roll up and slice into 3⁄4-in.-wide noodles. Hang noodles on a drying
rack 1 hr, or toss with semolina and twirl into nests until ready to cook. Repeat with remaining pieces.
- Refrigerate in a resealable container up to 3 days.
Nutrition (per serving)
- 27 g,
- 46 g,
- 25 g,
- 3 g,
- 1122 mg.
Cut into the burrata when dishing out this duck ragù.