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slow-cooked-duck-ragu-with-fresh-pappardelle

This is a rich, flavorful pasta dish with roasted notes, a deep herb-infused stock, and subtle hints of mushrooms, truffles, and rosemary. While it’s relatively simple, it does require attention to detail. The braising base, with its caramelized duck legs and mirepoix, needs careful execution to achieve the perfect depth of flavour. Additionally, it’s important to ensure the duck braise is properly covered during baking to prevent the stock from evaporating too much, which could leave you with insufficient liquid for the finishing steps. Pay close attention to the reduction of the stock from the braised duck legs, ensuring the right consistency and seasoning. When done correctly, this dish delivers a restaurant-quality experience. My tip? Keep your plates warm in a preheated oven to serve the pasta at the perfect temperature! Please note, the pasta-making step is optional—you can easily use shop-bought pasta, which is just as good and less labour-intensive. The truffle is also optional, but highly recommended for added flavour. Difficulty - Medium

Ingredients