An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 medium duck
- 1 package pappardelle pasta
- 1 large can tomato puree (28 ounces)
- 1 stalk celery
- 1/2 medium onion
- 4 baby carrots
- 1/2 cup white wine
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese
- Salt
Directions
1.
Cut
the
duck
into
large
pieces.
2.
Finely
chop
the
onion,
carrots
and
celery.
3.
Sauté
the
mix
over
medium
heat
with
the
extra
virgin
olive
oil.
4.
Add
the
duck
to
the
pan
and
brown
on
all
sides
over
low
heat
for
15
minutes.
5.
Add
the
1/2
cup
of
white
wine
to
the
pan
and
simmer
for
2 –
3
minutes
covered.
6.
Add
the
tomato
puree
and
1/2
cup
of
water
to
the
pan.
Salt
to
taste.
Cover
and
cook
over
low
heat
for
about
1
hour.
7.
Prepare
the
water
for
the
pappardelle.
8.
When
the
duck
is
ready,
remove
the
duck
from
the
pan
and
place
onto
a
plate.
Remove
the
skin
from
the
breast
and
shred
the
breast,
leaving
the
wings,
thighs
and
the
rest
of
the
pieces
whole.
9.
Add
the
shredded
breast
back
into
the
sauce
and
mix
well.
10.
Cook
the
pappardelle
according
to
the
manufacturer's
instructions.
11.
Turn
off
the
heat
to
the
sauce,
strain
the
pasta
and
add
it
to
the
pan
with
the
sauce
and
mix
well.
12.
Plate
the
pasta
and
sprinkle
the
Parmigiano
or
Pecorino
cheese
on
top.
13.
Plate
the
wings,
thighs
and
the
rest
of
the
duck
separately.