Pappardelle with Slow-Braised Duck Ragù

This luxurious Italian-inspired dish combines tender, slow-braised duck with a rich tomato-based ragù, infused with aromatic vegetables, dark chocolate, and a hint of spice. The sauce is paired with freshly made pappardelle, a wide ribbon pasta that beautifully captures the deep, savory flavors. The duck is cured overnight to enhance its depth, then slowly simmered until it falls off the bone. A touch of dark chocolate adds complexity, balancing the acidity of the tomatoes and the richness of the meat. This dish is perfect for a special occasion or a comforting weekend meal, bringing the warmth and elegance of traditional Italian cooking to your table.

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Ingredients (Makes 6 portions)

Duck Cure

4 garlic cloves, peeled
4 sprigs thyme
68g (½ cup) kosher salt, plus more as needed
Freshly ground black pepper

Duck Ragù

4 (400g; 14-ounce) duck legs
Some good olive oil
1 medium onion, finely chopped
3 celery ribs, finely chopped
2 medium carrots, finely chopped
340g (1½ cups) dry white wine
1 (794g; 28-ounce) can whole San Marzano tomatoes
35g (1¼ ounces) 80 to 90 percent dark chocolate, finely grated

Fresh Pasta

300g (2 cups plus 3½ tablespoons) Tipo 00 flour
6 large egg yolks
60g (¼ cup) room-temperature water
All-purpose flour, for rolling the dough

For Serving/Garnishing

A pinch of chile flakes
A chunk of Piave Vecchio cheese or Parmigiano, shaved
A handful of parsley leaves, chopped

Nutrition Information (per 100g)

Calories: 180
Fat: 8
Protein: 12
Carbohydrates: 15
Fiber: 2

Directions

Curing the Duck

1. In a large bowl, mix garlic, thyme, salt, and black pepper. Spread half of the mixture in a shallow container, place duck legs on top, and cover with the remaining mixture. Seal and refrigerate for 8-12 hours.

Preparing the Ragù

2. Rinse and pat dry the cured duck legs, allowing them to come to room temperature.
3. Heat olive oil in a heavy-bottomed pot over medium-high heat. Brown duck legs on all sides, then remove and set aside.
4. Reduce heat slightly and sauté onion, celery, and carrots until softened. Deglaze with white wine, then add tomatoes with their juice, breaking them up with a spoon.
5. Return duck legs to the pot, cover, and simmer for 2 hours until the meat easily falls off the bone.
6. Remove duck legs, shred the meat, and discard excess skin and bones. Return meat to the pot, stir in dark chocolate, and adjust seasoning.

Making the Pasta

7. Sift flour onto a work surface, forming a well in the center. Add egg yolks and water, gradually incorporating flour until a dough forms.
8. Knead dough for 10 minutes until smooth. Wrap in a damp towel and let rest for 30 minutes.

Rolling and Cutting Pasta

9. Divide dough into two balls, flatten slightly, and roll through a pasta machine, gradually thinning to 1/16 inch thickness.
10. Cut pasta sheets into 1-1½ inch wide ribbons. Cover with a damp towel until ready to cook.

Cooking and Serving

11. Boil salted water and warm serving bowls in a 200°F oven.
12. Heat olive oil in a sauté pan with chile flakes. Cook pappardelle for 2 minutes, then transfer to the pan with a splash of pasta water.
13. Divide pasta among bowls, top with ragù, and garnish with shaved cheese and parsley.

Cookix's Secrets

Alternative Cooking Method

Slow-cook the ragù in a pressure cooker for faster results.

Healthier Version

Use whole wheat pasta for added fiber.

Pasta Preparation

Ensure the dough is well-kneaded for a smooth texture.

Ragù Enhancement

Let the ragù sit for an hour before serving to deepen flavors.

Regional Substitutions

Replace Piave Vecchio with Pecorino Romano for a sharper taste.

Seasonal Tweaks

Add mushrooms or roasted squash for a fall variation.

Serving

Use freshly grated cheese for optimal flavor.

Ask Cookix, your sous-chef