Pappardelle with Duck Ragu

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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.

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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.

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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.