How To make Pappardelle Ii (Duck)
5 lb Duck, boned, fat removed,
cut into 1 inch pieces 1/4 c Oil, olive
3 md Onions, chopped (@ 2 cups)
1/3 c Pancetta, finely chopped
:
(Italian, dry cured unsmoked bacon) OR 1/3 c Bacon
Salt (to taste) Pepper (to taste) 1/2 c Livers, chicken, chopped
1/2 c Mushrooms, porcini, dried
:
(@1 oz) soaked in 2 cups of hot water for :
30 minutes 2 ea Bay leaves
1 sm Rosemary, fresh, branch OR
1 ts Rosemary, dried, chopped
4 ea Cloves, whole
1 c Wine, white, dry
3 tb Paste, tomato
3 c Stock, chicken **
** See other recipe for Chicken Stock. For Boneless Duck in Sguazet: ============================= Pat the duck dry. Heat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and sprinkle with salt and pepper. Cook over high heat, stirring often, until lightly golden. (About 10 minutes) Strain off about 3/4 of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole, and sprinkle with salt and pepper. Saute until golden, about 8 minutes. Add chicken livers, heat and stir for 2 minutes. Meanwhile, strain the soaked porcini mushrooms, reserving the liquid. Rinse them and chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth and set aside. To the casserole add porcini, bay leaves, rosemary and cloves and stir for 5 minutes. Add the wine and cook, stirring, until wine is nearly evaporated. Add tomato paste and simmer for 2 minutes, stirring to coat all ingredients. Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Lower heat, cover partially, and simmer 45 minutes. Remove bay leaves and any rosemary stems. Skim fat from surface and adjust seasonings. Set aside. Go on to the next recipe and cook the pappardelle and assemble. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
How To make Pappardelle Ii (Duck)'s Videos
Make your roast duck go further with pappardelle! | Pasta Grannies Diaries
A behind the scenes glimpse of what the Pasta Grannies team do when they're not filming pasta.. they're filming pasta and then eating it. We try to stay in an agriturismo so we can experience local food and here Maria Stella (and her family) makes pappardelle for us - dressed with some roast duck. It's a great way to feed lots of people.
Maria's agriturismo is half an hour's drive from Venice and is called Agriturismo Mocenigo.
Slow Cooked Shredded Beef Ragu with Pappardelle
Melt-in-your-mouth shredded beef in a rich tomato sauce. Classic Italian, it's worth the patience!
Everyday Gourmet with Justine Schofield Luv-a-Duck Braised Duck w Pappardelle
Please watch this video, and enjoy easy of cooking with Luv-a-Duck. Braised Duck with Pappardelle Recipe. Luv-a-Duck - Easy done and delicious!
Homemade Duck Egg Pappardelle Bolognese
On this week's episode of Taste of Retirement, Rob teaches you how to make a homemade duck egg pappardelle bolognese pasta that is oh so delicious! This is an episode that you don't want to miss!
Now, most people get intimidated when it comes to how to make pasta or homemade pasta, but it's really pretty simple. You just need eggs, flour and salt - that's it. In our case, we used duck eggs, a double zero flour and some semolina. In our opinion, you can make good pasta without it being a semolina pasta dough. Essentially you'll combine 3 parts flour to 1 part semolina and then start with four duck eggs and don't be afraid to add some more if your pasta dough isn't getting the consistency needed, which is one that is fairly taught, but still able to me pressed and molded. From there, you want to wrap it in plastic or cling wrap and let it rest for 30 minutes to an hour. Then you'll divide it into four equal parts and roll out the dough into long, thin football like shapes before sending it through your pasta maker attachment on your kitchen aide. Once you've gone through all the settings, take around a foot long rectangle and carefully fold it over itself and cut it into 1 to 1 1/2 pieces.
Next is the bolognese sauce. Our bolognese sauce recipe is as follows:
1lb ground chuck (80/20)
32oz can of whole peeled tomatoes
10 cloves minced garlic
1/3 cup tomato paste
1 cup dry red wine
1 cup whole milk
2 bay leaves
2 carrots finely chopped
2 celery stalks finely chopped
1 onion finely chopped
Salt & pepper to taste
Canola oil
You'll start by browning the ground chuck in some canola oil and then use a slotted spatula to remove most of the meat. Then add in the mirepoix and roast the veggies until they start to become translucent. Next you'll add in garlic and roast for about a minute before slowing starting to add the tomato paste, red wine, bay leaves, whole milk and the tomatoes along with some of the juice. From there, you will continue to stir and monitor it as it begins to reduce, about 30 minutes or so.
Bolognese pasta recipe:
Boil your fresh duck egg pappardelle noodles for around 90 seconds
combine noodles and sauce
There you have it, that is our recipe for our duck egg pappardelle bolognese pasta. We hope you give it a go and let us know what you think! Don't be afraid to try and add different types of meat or combine meats for a more hearty sauce.
Behind the Scenes of Duck Ragu with Tagliatelle
This is my take on duck ragu with tagliatelle :)
I personally prefer meat shredded, rather than ground when it comes to duck ragu. Duck fat bread crumbs add a crispy factor, as well as adding another layer of flavor. Not shown in the video, but also very good with lemon juice as it gives refreshing acidity to the dish.
Check out my other pasta videos here!
Simple Spaghetti & Meatballs:
Spaghetti Alla Puttanesca:
SUBSCRIBE for weekly videos:
––––––––––––––––––––––––––––––
Music:
DJ Quads - Early
Saikibeats
Cakebread Cellars | Pappardelle with Duck Bolognese and Pinot Noir
A pairing of two guaranteed crowd-pleasers: Pasta and Pinot! Chef Brian Streeter's Duck Bolognese marries beautifully with our Pinot Noir Two Creeks Anderson Valley. Tuscan kale, a traditional ingredient in minestrone, adds an earthy touch to the dish. Buon appetito!
You'll find the full recipe here:
Cakebread Cellars
8300 St Helena Hwy
Rutherford, CA 94573
800.588.0298