Ragout of duck with pappardelle

Ragout of duck with pappardelle

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
4 duck legs
1 tablespoon olive oil
2 red onions
1 carrot
1 celery stick
1 star anise
1 bay leaf
3 button mushrooms
1 garlic clove
200ml white wine
500ml Chicken and veal stock
75ml double cream
1 quantity Fresh pasta, cut into pappardelle
or 400g dried pappardelle
1/4 bunch chervil sprigs
freshly ground black pepper


  1. Heat the oven to 170°C.
  2. Remove the skin from the duck legs. Heat the olive oil in a large frying pan over a medium heat. Add the duck legs and fry until golden brown all over, about 10 minutes. Remove from the heat and transfer the duck to a lidded casserole.
  3. Halve, peel and finely chop the onions. Pour off all but 2 tablespoons of the fat from the frying pan, add the onions and cook over a low heat until soft. Increase the heat to brown the onions a little, then add them to the duck in the casserole.
  4. Peel and halve the carrot, then add it to the casserole along with the celery, star anise, bay leaf and mushrooms. Bash the unpeeled garlic clove with the flat side of a large knife and add it to the casserole. Pour on the wine and stock, then add enough water to completely cover the duck legs.
  5. Cover with the lid and cook in the oven for 2–2½ hours, or until the meat is falling from the bones, adding more liquid if necessary to ensure the legs are covered throughout the cooking period.
  6. Remove the duck from the casserole, set aside until cool enough to handle, then pull off and shred all the meat. Set the meat aside and discard the skin, sinew and bones, or use the bones for stock.
  7. Remove and discard the carrot, celery, garlic, star anise, bay leaf and mushrooms. Skim off all the fat from the cooking liquid, then pour the liquid into a small saucepan. Simmer until reduced to a syrupy concentration, then add the cream and continue to simmer until the sauce is a light coating consistency. Add the duck meat and heat through.
  8. Meanwhile, bring a large saucepan of water to the boil. When it reaches a rolling boil, salt generously, add the pappardelle and cook for 1–3 minutes, depending on the thickness of the pasta and how much it has dried out. When the pasta is al dente, drain, then immediately return it to the pan, with some moisture still clinging to it.
  9. Adjust the seasoning of the sauce, then toss the sauce through the pasta with some picked sprigs of chervil and serve immediately.
Leiths School of food and wine
cookery course
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