Le ricette di Alessandra: Pappardelle anatra e funghi

Heat olive oil in a large pot over medium heat until shimmering.

Season duck legs with salt and black pepper, then add to the pot skin-side down.

Sear the duck legs until golden brown, about 5-7 minutes, then flip and brown the other side.

Remove duck legs and set aside, leaving the fat in the pot.

Add chopped onion, carrot, and celery to the pot, cooking until softened, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Add chicken broth, tomato paste, bay leaves, and thyme, stirring to combine.

Return the duck legs to the pot, cover, and simmer on low heat for 1.5-2 hours until tender.

Remove duck legs, shred the meat, and discard the bones and skin.

Return the shredded duck to the pot and simmer for an additional 15 minutes.

Meanwhile, cook pappardelle pasta in salted boiling water until al dente, according to package instructions.

Drain the pasta and add it to the ragù, tossing to combine.

Serve hot, garnished with grated parmesan cheese and chopped parsley.

Spice Level:

Allergens