Recipe | Thyme Pappardelle and Slow Braised Duck Ragu | Gourmand and Gourmet

Recipe | Thyme Pappardelle and Slow Braised Duck Ragu

  • Food & Booze
  • Mains
  • Winter/Hearty

I can feel it, coming in the air tonight, oh Lord. And by it, I mean winter.

That’s right ladies and gentlemen, the jackets have been dusted off, jumpers washed and boots polished, with the arrival of winter upon us. And do you know what that means? Decadent winter food, that could potentially see that summer bod, becoming a little more plump and ill defined (psssssssh, please. Who are we kidding? We didn’t have a summer bod to begin with!).

The guys at Cipri Italian have ever so kindly gifted us the recipe to a delicious Thyme Pappardelle and Slow Braised Duck Ragu, that will see you indulging in a glass or two, while you let your handmade pasta dry and your ragu bubbles away on a Brisbane winters night.

Two, four, six, eight, dig in, don’t wait!

Thyme Pappardelle and Slow Braised Duck Ragu
Serves 4
Ingredients
  • 300g pasta flour (Tipo 00)
  • 3 eggs
  • 3 sprigs finely chopped thyme
  • 4 duck marylands
  • 1 large onion finely diced
  • 1 large carrot finely diced
  • 1 large celery finely diced
  • 2 cloves garlic
  • 1 pancetta or prosciutto skin
  • 4 glass red wine (1 glass to drink)
  • 100ml tomato concentrate
  • 2 litres chicken stock
  • 200g crushed peeled tomato
  • 3 bay leaves
  • 50g butter
  • 50g grated parmesan cheese

 

Method

  1. To make pasta, place flour & thyme in a bowl and make a well. Add eggs in centre of well and mix slowly incorporating all flour.  Knead pasta for 5 minutes.  Allow pasta to rest.
  2. In a pot panfry duck marylands and remove. Add vegetables, pancetta skin & cook well.  Add red wine & duck and allow to reduce in pot.  Add tomato concentrate, peeled tomatoes, bay leaves add stock and slowly simmer until ducks are soft.  Remove duck and de-bone.  Add meat to sauce and further cook for 30 minutes.
  3. While duck is cooking, roll out pasta in pasta machine to the last setting. With a knife cut pasta to 20-25cm lengths and then cut 2cm ribbons the length of the pasta.  Allow pasta to dry for approx. 1 hour before cooking.
  4. Cook pasta in salted water for approx. 3 minutes. Strain pasta & put back in pot and add ragu.  Further cook together for 1 minute.  Add butter & stir through well.  Remove from stove and add parmesan.

 

Serve