4.0 – 1 reviews • Pasta Recipes
| Level: |
Easy |
| Total: |
4 hr |
| Prep: |
1 hr |
| Inactive: |
30 min |
| Cook: |
2 hr 30 min |
| Yield: |
6 servings |
Ingredients
- 2 tablespoons olive oil
- 5 duck legs and thighs
- Kosher salt and freshly ground black pepper
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red onion, finely chopped
- 3 sprigs fresh thyme
- 1 clove garlic, finely chopped
- 1 1/2 cups red wine
- One 28-ounce can whole peeled (pelati) tomatoes, blended
- Homemade Pappardelle, recipe follows
- Extra-virgin olive oil, for serving
- Parmesan, for serving
- 3 1/2 cups all-purpose flour, plus more for rolling
- 3/4 teaspoon salt
- 4 farm fresh eggs, lightly beaten
- 1 teaspoon extra-virgin olive oil
- Semolina flour, for dusting
Instructions
- Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven.
- Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
- Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
- Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
- Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
- Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
- Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
- Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
- Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
- Gather the strands together in your hands and shake loosely so they don’t stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
- Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
823 |
| Total Fat |
38 g |
| Saturated Fat |
10 g |
| Carbohydrates |
67 g |
| Dietary Fiber |
6 g |
| Sugar |
6 g |
| Protein |
40 g |
| Cholesterol |
265 mg |
| Sodium |
1170 mg |