Pappardelle with Duck and Chestnut Ragù
For a robust ragù, we found inspiration in the Tuscany area of Italy.
Keywords
- Italian
- Europe
- Duck
- Poultry
- Grains
- Rice & Beans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Dutch oven
- Skewer
- Skillet
- Pot
- Colander
- Cutting board
- Fork
- Plate
- Paper towel
- Measuring cup
- Wooden spoon
- Oven
- Stove
Ingredients
- 2 cups (9 ounces) peeled cooked chestnuts
- 1 large onion, chopped coarse
- 1 carrot, peeled and chopped coarse
- 1 celery rib, chopped coarse
- 2 (12-14 ounce) duck leg quarters, trimmed
- 1 teaspoon table salt, plus salt for cooking pasta
- 1½ teaspoons minced fresh rosemary, divided
- 1 cup dry red wine
- 2½ cups chicken broth
- ¼ cup panko bread crumbs
- 1 teaspoon red wine vinegar
- 1 pound fresh pappardelle
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