Duck Ragú with Pappardelle Pasta

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15 min


50 min



Duck Ragú with Pappardelle Pasta

Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.

Try a store-bought swap if you're low on time! Dry pappardelle or fettuccine will work well in this recipe, too.


  • 1 tsp olive oil
  • 1 red onion , thinly sliced
  • 2 tsp granulated sugar
  • 2 cloves garlic , minced
  • 1 to 2 large stems of basil , with leaves chopped and set aside
  • 1 cup beef broth
  • 3/4 cup vegetable broth
  • 1 796-mL can San Marzano tomatoes
  • 2 store-bought confit duck legs , shredded
  • 3 tbsp salted butter
  • 1 batch Homemade Egg Pasta , cut into pappardelle
  • 1 250-g ball burrata cheese


  • 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)

  • Calories
  • 489,
  • Protein
  • 27 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 25 g,
  • Fibre
  • 3 g,
  • Sodium
  • 1122 mg.

Serving Tip

Cut into the burrata when dishing out this duck ragù.