Pappardelle with duck ragout

Pappardelle with duck ragout are a rustic and tasty first course. This rich and fragrant dish satisfies all adults and children as well as being simple to prepare. Plus the duck meat is very tasty. In the recipe you will also find a detailed explanation for the preparation of egg pasta.

Pappardelle with duck ragout

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  • DifficultyMedium
  • CostMedium
  • Preparation time30 Minutes
  • Cooking time2 Hours 20 Minutes
  • Serving6
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityWinter


For duck ragout

4 duck (legs)
1 tablespoon extra-virgin olive oil
1 onion
1 clove garlic
1 pinch nutmeg
1 glass red wine
1 cup chicken broth
2 sprigs rosemary
1.3 lbs pappardelle

For egg pasta

4 cups flour
5 eggs


1 Pan
1 Pot
1 Knife


For duck ragout

Heat the oil in a large skillet. Add the duck legs and brown them on all sides for about 10 minutes. Meanwhile, chop the onion and rosemary. Remove to a plate and set aside. Add the peeled garlic clove, chopped onions with rosemary to the pan and cook for 5 minutes until softened. Return the duck to the pan, add the wine and wait until the alcohol has evaporated. Add the broth, cover with a lid and cook for 2 hours, stirring occasionally. Carefully lift the duck legs out of the sauce and put them on a plate – they will be very tender, so try not to lose any meat. Trim and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat to the sauce and simmer, uncovered, for another 10 minutes.

For egg pasta

Fountain flour on a pastry board, possibly in wood. Shell the eggs in the center of the flour. Lightly beat the eggs with a fork then slowly begin to mix the flour as well. Continue to work the ingredients with your fingers until all the flour is incorporated into the eggs. Then work the dough well until the mixture is smooth and homogeneous. Form the dough and let it rest for half an hour covered with plastic wrap.

Take the dough back and roll it out on a well-floured work surface by sliding the rolling pin in all directions. Roll out the dough into a thin sheet and roll it out starting from the edge facing downwards without pressing. Or roll out the dough with the appropriate machine. Form long strips of dough. With a long, sharp knife, cut the pasta into 1.18 inch (3 cm) wide strips

For finishing

Cook the pasta according to the package instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all of the pasta in the sauce and cook for 1 minute longer, adding a splash of the cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

Pappardelle with duck ragout

Cook’s tips

I advise you to cook the duck on the bones to have a tastier ragout with an intense flavour.

Recipe variations

If you don’t want to prepare egg pasta, you can also use the ready-made one that you can buy both fresh and dried.

As an alternative to egg pasta, you can also use dry pasta, preferably short.

If you prefer a ragout with tomato you can add 2 tablespoons of tomato concentrate before adding the broth.

Recipes of pasta

Easy pumpkin pasta sauce

Spinach and ricotta gnudi

Pumpkin ravioli with bolognese sauce

Pappardelle with duck ragout

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