Braised duck ragù with pappardelle
Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,
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.nzwomansweeklyfood.co.nz.
Ingredients
- 4 legs with boneless thigh meat attached (1kg)
- 1 cup (250ml) dry red wine
- 2 cups (500ml) chicken stock
- 2 cups (500ml) water
- 1/4 cup (60ml) sherry vinegar
- 1 sprig fresh rosemary
- 6 slices pancetta (90g)
- 1 brown onion (150g)
- 1 carrot (120g)
- 2 stalks celery (300g), trimmed
- 1 tablespoon olive oil
- 4 cloves garlic
- 800 grams canned crushed tomatoes
- 1 cup (250ml) water, extra
- 1/4 cup finely shredded fresh basil leaves
- 600 grams fresh pappardelle pasta
- 1 cup (80g) shaved parmesan cheese
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