Pappardelle with Duck Ragu

Mario Batali

Recipe courtesy of Mario Batali

Show: Molto MarioEpisode: Toscana I

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
--
Yield:
servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Pasta:

Sauce:

Directions

Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes.

Ragu:

Wash duck legs and remove all fat. Pat dry.

In a thick bottomed casserole or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour. Remove duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.

In a large pot, bring 6 quarts of water to boil and add 2 tablespoons salt. Roll the pasta dough out to its thinnest setting and then cut by hand into pappardelle, about 1 to 11/4 inch thick.

Heat 2 cups duck ragu in a 12 to 14 inch saute pan until quite hot. Boil pappardelle until cooked, about 1 minute and drain well. Put hot pappardelle into pan with duck ragu and toss well. Pour into serving bowl and serve immediately.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 3 reviews

  • on May 28, 2011

    Flag

    Another great Batali recipe. You can't go wrong. Followed it as written and it turned out perfectly. Easy and it pleases the masses. Will definitely go into the regular rotation.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 18, 2010

    Flag

    This ragu was fantastic. The hardest part of preparation was taking the skin off of the duck. Our local grocer did not have duck legs, so we bought a whole bird. The butcher quartered the duck. We used the two legs and thighs with half of a duck breast. It turned out wonderfully. Again, if you can get your butcher to take off the skin, that would would save time.

    It turned out great. Next time, instead of all the olive oil, I may half it and render some pancetta/bacon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 04, 2007

    Flag

    This is such an easy dish to prepare, and everyone we served it to thought that we slaved to make for them. It has made duck lovers out of those who disliked duck, and created new duck fans from those who never tasted duck. Present this in a lovely white dish garnished with appropriate seasonal items, and your elegant pasta is sure to please all who partake. Thanks Mario for another signature dish I can make easily and is enjoyed by all.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google