Pappardelle with duck ragù recipe | Gourmet Traveller

Name: Pappardelle with duck ragù recipe | Gourmet Traveller
Ingredients: 2½ tbsp olive oil; 80 gm mild pancetta, diced; 1 onion, finely diced; 6 garlic cloves, crushed; 1 tbsp tomato paste; 250 ml dry white wine; 60 ml Madeira; 1 tsp thyme; 1 duck (about 1.8kg), excess fat trimmed, parson's nose discarded, quartered, skin scored; 250 ml (1 cup) veal stock; To serve: aged pecorino; Pappardelle; 500 gm (3 cups) "00" flour; 5 eggs

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Pappardelle with duck ragù is a rich, hearty pasta dish. Tender duck is slow-cooked in a flavorful sauce, making it a comforting, elegant meal.

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Ingredients

2½ tbsp olive oil
80 gm mild pancetta, diced
1 onion, finely diced
6 garlic cloves, crushed
1 tbsp tomato paste
250 ml dry white wine
60 ml Madeira
1 tsp thyme
1 duck (about 1.8kg), excess fat trimmed, parson's nose discarded, quartered, skin scored
250 ml (1 cup) veal stock
To serve: aged pecorino
Pappardelle
500 gm (3 cups) "00" flour
5 eggs