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
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Chef Ciji Wagner of Washington, D.C.'s Drafting Table restaurant shows us how to make a delicious duck ragout and pappardelle.
Video: Aram Vartian | Producer: Randy Shulman
How to cook a delicious Duck Ragu
We have teamed up with Great British Chefs to teach you how to create a delicious Gressingham Duck Ragu.
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Pea & Mint Pasta #shorts
Pasta Series Ep.1 - Pea & Mint Pappardelle
What's up everyone! I'm starting a new series in which I will be showing you some really easy and delicious recipes for pasta. I will be making the fresh pasta form time to time and if you want to make it there is a recipe for this in my Ragu video here: If you don't want to make the pasta, that's completely ok. Shop bought fresh pasta will work just as well. I will be cooking with a variety of fresh and dried shapes throughout this series. Lots of exciting and delicious recipes to come! All recipes will be written up in the description.
Recipe:
Serves 4
300g fresh pasta (pappardelle goes best with this)
650ml vegetable stock
530g frozen peas
150g ricotta
2 big pinches of salt (or to taste)
Big squeeze of lemon juice
Bunch of mint (about 20g of mint leaves)
160ml of the braising liquid from peas
25g cold butter
1. Tip the warm stock into a pan, add the peas and bring to a boil. Simmer for 4 minutes until the peas have softened and cooked through. Strain the peas, reserving the braising liquid.
2. Add the peas into a blender, with the ricotta, salt, lemon juice, mint and 160ml of the braising liquid. Blitz it together for a few minutes until smooth. Add in the cold butter and blitz again until all of it has been incorporated and emulsified.
3. Cook your fresh pasta in salted boiling water for 2 minutes (undercooked on purpose) then place it into a frying pan. Tip over the pea & mint sauce, add a small ladle of pasta water (starchiness helps the sauce cling to the pasta) and cook over a medium heat for another 3-5 minutes until the pasta has finished cooking through.
4. Serve with some toasted breadcrumbs. Enjoy!
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Authentic Venetian Duck Ragù (Ragù d'Anatra) Straight from our Kitchen in Italy to Yours)
This authentic Northern Italian Duck Ragù recipe is regional Italian cooking at its very best. It comes from right here in the Veneto where we live and it's one of our favorite pasta dishes of all time. If you're familiar with our Venetian Duck Ragù w/Bigoli Pasta, then you probably already know how delicious this ragù is. It's not the most well-known ragù outside of Italy, but thankfully that's changing. Duck ragù (or Ragù d’Anatra or also called Ragù d'Arna in Venetian dialect) is a slow-simmered ragù made with duck, soffrito, garlic, herbs, spices, white wine, butter, duck or chicken stock, milk, and extra virgin olive oil all simmered to perfection and most often tossed with fresh bigoli (pronounced bee-go-lee) or pappardelle pasta. And it's seriously one of the best Italian dishes I've ever eaten. This isn't a difficult recipe to make, but it's not going to be ready in 30 minutes or less. It needs time and attention to develop the depth and rich flavors it's known and so loved for. This is a recipe to be savored and lovingly looked after and tasted a hundred times as it simmers away. If you've got any duck-hunting friends or family, I highly recommend trading a duck (or two) for cooking this delicious pasta recipe in exchange and double it. Find step-by-step recipe photos over at the blog for those new to duck ragù.
Our recipe is based on our favorite duck ragù pasta from local restaurants and trattorias and a nationally award-winning artisanal ready-to-heat-and-eat version made by a family-owned gastronomy shop here in town.
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