Wild Duck Pappardelle in Tuscan Duck Sauce
After a cold, successful day of hunting ducks, warm up with this filling duck pappardelle recipe from Tuscany.
Duck Pappardelle
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 celery stick chopped
- 4 duck breast skin removed, chopped, reserve the skin whole
- 2 garlic cloves finely chopped
- 1 28oz can San Marzano tomates
- 1 cup dry red wine
- 1.5 cups chicken stock
- 1 small bunch Sage leaves finely chopped
- 2 sprigs of rosemary finely chopped
- 2 bay leaves
- 1 tbsp kosher salt
- 1 tsp sugar
- 1 lbs pappardelle
- Freshly grated Parmesan for serving
Instructions
- In a blender or a food processor, blend the San Marzano tomatoes until smooth. Measure 1 cup and set aside. Reserve the remaining sauce for another recipe.
- Heat the oil in a large saucepan over low heat. Add the onion, carrot, and celery. Stir from time to time for 10-15 minutes.
- Add the duck pieces and the reserved skin. Cook stirring and turning them over until the duck pieces change color.
- Stir in the garlic and cook for 1 minute or until the aroma rises.
- Next, add the wine, the cup of blended tomatoes, half of the chicken stock, the sage, rosemary, bay leaf, salt, pepper, and sugar. Simmer, covered over low heat for 1 hour. Add the remaining chicken stock as the sauce reduces. Taste and adjust the seasoning as it cooks.
- Once the sauce is done reducing, carefully remove the duck skin and bay leaves from the sauce.
- Cook the pappardelle in a pot of boiling, salted water until done al dente. Drain and pour the pappardelle into the saucepan with the sauce and mix well over low heat.
- Serve with grated Parmesan Reggiano.