How To make Pappardelle Ii (Duck)

One Pot Asian Duck Pappardelle & Winning the Neff Cookaholics Title at the Big Feastival 2017

To go directly to the awesome recipe for One Pot Asian Duck Pappardelle, scoot forward to 15.25 ;)

Woohooooo! I WON!!!

Last weekend (sorry it took SO long to get this video out - it's been a CRAZY week!) I became the Neff Cookaholic 2017 ????

It was terrifying and exhilarating and I am SO proud of myself for pushing through all kinds of fears to see it through. This video gives you the insider scoop on the day and the emotional roller coaster I've been on!

The recipe itself is just awesome. I made it A LOT in the lead up to the comp, and each time I tasted it I relaxed knowing that it was really, really good. Feel free to use pork or turkey mince instead of duck, and for a vegetarian version I would add in a good handful of cashew nuts at the end. Yum.

Huge thanks to everyone who supported me along this crazy journey, I hope you enjoy this video :D
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The Recipe
Serves one, or two starter size portions.

Ingredients
70g minced free range duck thigh
2 tsp dark soy sauce
½ tsp fish sauce
150g fresh pappardelle pasta
1 tsp sesame oil
1 level tbsp ghee
2 garlic cloves, finely chopped
1 inch of ginger, finely grated
¼ - ½ medium hot red chilli, thinly sliced, on the angle (heat levels of finished dish should be medium to medium hot)
2 tbsp coriander stalks, finely chopped
1 spring onion, finely sliced
40g broccoli, broken/cut into tiny florets
40g fresh spinach leaves, roughly chopped
1 tbsp crunchy peanut butter
3 tbsp dashi (sachet of instant mixed with hot water is fine)
Toppings
1 tsp sesame seeds
1 tsp coriander leaf, finely chopped
Wedge of lime

Method
Mix the duck together with the soy sauce and fish sauce and let marinade for 10+ minutes.
Bring a heavy bottomed sauté pan of salted water to a rolling boil. Cook the fresh pappardelle as per instructions. Drain, toss in sesame oil, tip onto plate and put to one side.
Rinse pan then heat until very hot. When just smoking add in the ghee and allow to cover the base of the pan.
Add the duck and let sit for 30-60 seconds before stirring allowing the underneath to caramelise and crisp a little. Stir and cook the other side.
Add in the garlic, ginger, chilli, coriander stalks and spring onion and stir for 30 seconds.
Add in the broccoli and spinach, and stir again for 30 seconds.
Add in the peanut butter and dashi and scrape the bottom of the pan to pick up all the flavour stuck there.
Lastly, tip in the cooked pasta. Stir to coat in the sauce, being careful not to break the pasta ribbons up.
Pile into a bowl, top with the coriander, sesame seeds and the wedge of lime.


Until next time, happy camping!

Jane x

PS want to work with me? You can contact me at jane@hedgecombers.com

In this video I talk about my fantastic One Pot Asian Duck Pappardelle & Winning the Neff Cookaholics Title at the Big Feastival 2017. Full recipe can be found at 15.25

Pappardelle With Duck Ragu

As is the case with any meaty ragù, the sauce is hearty and rich. The base is familiar—tomatoes, wine, mirepoix—but the duck's treatment makes this ragù stand out. Instead of browning and braising the fresh duck legs, Mirarchi lightly cures the legs in a mixture of salt, garlic, and thyme. This step seasons the meat to the bone, adding a touch of herbaceous fragrance to boot.
For more information:

Thanks for watching :)

Darren Robertson's duck ragu | Episode 5 | Make it delicious. |

Darren Robertson continues our comfort food theme, creating a flavourful duck ragu with pappardelle. It's the perfect dish for a snug night in. Catch our new episode here:

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PAPPARDELLE WITH DUCK RAGU

A delicious pasta dish from super chef Neil Perry

Homemade Duck Egg Pappardelle Bolognese

On this week's episode of Taste of Retirement, Rob teaches you how to make a homemade duck egg pappardelle bolognese pasta that is oh so delicious! This is an episode that you don't want to miss!

Now, most people get intimidated when it comes to how to make pasta or homemade pasta, but it's really pretty simple. You just need eggs, flour and salt - that's it. In our case, we used duck eggs, a double zero flour and some semolina. In our opinion, you can make good pasta without it being a semolina pasta dough. Essentially you'll combine 3 parts flour to 1 part semolina and then start with four duck eggs and don't be afraid to add some more if your pasta dough isn't getting the consistency needed, which is one that is fairly taught, but still able to me pressed and molded. From there, you want to wrap it in plastic or cling wrap and let it rest for 30 minutes to an hour. Then you'll divide it into four equal parts and roll out the dough into long, thin football like shapes before sending it through your pasta maker attachment on your kitchen aide. Once you've gone through all the settings, take around a foot long rectangle and carefully fold it over itself and cut it into 1 to 1 1/2 pieces.

Next is the bolognese sauce. Our bolognese sauce recipe is as follows:
1lb ground chuck (80/20)
32oz can of whole peeled tomatoes
10 cloves minced garlic
1/3 cup tomato paste
1 cup dry red wine
1 cup whole milk
2 bay leaves
2 carrots finely chopped
2 celery stalks finely chopped
1 onion finely chopped
Salt & pepper to taste
Canola oil

You'll start by browning the ground chuck in some canola oil and then use a slotted spatula to remove most of the meat. Then add in the mirepoix and roast the veggies until they start to become translucent. Next you'll add in garlic and roast for about a minute before slowing starting to add the tomato paste, red wine, bay leaves, whole milk and the tomatoes along with some of the juice. From there, you will continue to stir and monitor it as it begins to reduce, about 30 minutes or so.

Bolognese pasta recipe:
Boil your fresh duck egg pappardelle noodles for around 90 seconds
combine noodles and sauce

There you have it, that is our recipe for our duck egg pappardelle bolognese pasta. We hope you give it a go and let us know what you think! Don't be afraid to try and add different types of meat or combine meats for a more hearty sauce.

Duck Ragu - Theo Randall - Saturday Kitchen - 12/12/2020

Theo Randall's recipe for a duck ragu