How To make Pappardelle Ii (Duck)
5 lb Duck, boned, fat removed,
cut into 1 inch pieces 1/4 c Oil, olive
3 md Onions, chopped (@ 2 cups)
1/3 c Pancetta, finely chopped
:
(Italian, dry cured unsmoked bacon) OR 1/3 c Bacon
Salt (to taste) Pepper (to taste) 1/2 c Livers, chicken, chopped
1/2 c Mushrooms, porcini, dried
:
(@1 oz) soaked in 2 cups of hot water for :
30 minutes 2 ea Bay leaves
1 sm Rosemary, fresh, branch OR
1 ts Rosemary, dried, chopped
4 ea Cloves, whole
1 c Wine, white, dry
3 tb Paste, tomato
3 c Stock, chicken **
** See other recipe for Chicken Stock. For Boneless Duck in Sguazet: ============================= Pat the duck dry. Heat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and sprinkle with salt and pepper. Cook over high heat, stirring often, until lightly golden. (About 10 minutes) Strain off about 3/4 of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole, and sprinkle with salt and pepper. Saute until golden, about 8 minutes. Add chicken livers, heat and stir for 2 minutes. Meanwhile, strain the soaked porcini mushrooms, reserving the liquid. Rinse them and chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth and set aside. To the casserole add porcini, bay leaves, rosemary and cloves and stir for 5 minutes. Add the wine and cook, stirring, until wine is nearly evaporated. Add tomato paste and simmer for 2 minutes, stirring to coat all ingredients. Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Lower heat, cover partially, and simmer 45 minutes. Remove bay leaves and any rosemary stems. Skim fat from surface and adjust seasonings. Set aside. Go on to the next recipe and cook the pappardelle and assemble. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
How To make Pappardelle Ii (Duck)'s Videos
EatFirst Duck Ragu - Ready when you are...
Created by Great Taste award-winning chef Benn Hodges.
Available to buy now exclusively at eatfirst.com
Devonshire ducks are marinated in red wine, carrot, celery, bay leaves, garlic and scented with juniper berries and star anise. They are braised overnight, with virgin Sicilian green olives. Served with handmade pappardelle pasta and finished with parmesan, parsley and green olives. This dish was created by Edoardo Putzu based on a family recipe handed down from his grandmother in Sardina.
Duck Ragu Pappardelle
Tuck into one of Janene's all-time favourite recipes! A deliciously easy meal that's sure to wow your dinner guests. You can use dried pappardelle rather than fresh, cutting the fresh pasta sheets into strips gives it a lovely rustic feel.
For the full recipe visit:
Pappardelle Pasta Recipe- Restaurant Secret Recipe
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This recipe used the sous vide short ribs from the previous episode:
Ingredients:
Short Ribs (Braised, No bones) 120g
Pappardelle 75g
Cherry Tomato 7 pcs
Onion 1/4 ea
Garlic Minced 2 tsp
Basil 2 large leaves (+ small leaves for garnish)
Olive oil 3 Tbsp
Chicken Stock 1/2 cup
Maggi Sauce 1 tsp
Unsalted Butter 1 Tbsp
Short Rib Marinade 2 Tbsp
Water as much needed
Directions:
1. Preheat the oven to 450F
2. Reheat the short rib with short rib marinade and water enough to cover the meat on medium to medium low heat.
3. Roast cherry tomatoes with olive oil and salt in the oven (20 minute check + 5 minute(s))
4. Small dice onion and pick, wash, and tear basil leaves.
5. When the tomatoes are done mix with torn basil leaves, add 1/2 Tbsp of olive oil and lightly smash the tomatoes to release the juice.
6. When the braising liquid is reduced and short ribs are fork tender, break the meat chunks apart with hand like pulled meat.
7. Cook pappardelle and drizzle and mix with some olive oil.
8. Mix the chicken stock with Maggi sauce.
9. On the pan start by searing short ribs on all sides and add onions and garlic.
10. Deglaze with chicken stock+Maggi and reduce it down to 1/2 of its original volume.
11. Mix in the butter and cherry tomato+basil mix.
12. Add pappardelle season with salt and mix the pasta on the pan.
13. Plate and garnish with small basil leaves and olive oil.
If you have the ingredients ready, this is a 30 minute restaurant style dinner.
Enjoy and happy cooking.
Everyday Gourmet with Justine Schofield Luv-a-Duck Braised Duck w Pappardelle
Please watch this video, and enjoy easy of cooking with Luv-a-Duck. Braised Duck with Pappardelle Recipe. Luv-a-Duck - Easy done and delicious!
How to make Venetian duck ragù
Roberta D’Elia, head pasta chef at Pasta Evangelists, shows how to make traditional duck ragù from the Veneto region in Northern Italy. This video will take you through the list of aromatic ingredients followed by a detailed step-by-step guide on the cooking method, with tips on variations, for attaining the best result for this mouth-watering recipe. Roberta will also guide you on which pasta shapes pair perfectly with this delicious Venetian dish.
Ingredients
• 4 duck legs, (skin on) or 2 duck breast (skin off)
• 800g tinned chopped tomatoes
• 500ml chicken stock
• 300ml good red wine - Barolo or Chianti both work well. *Chef Roberta loves using red wine for the rich dark colour, however, white wine is also perfect for this recipe.
• 1 clove garlic, minced
• 80g onion, finely chopped
• 80g carrot, finely chopped
• 80g celery, finely chopped
• 2 tsp ground cinnamon
• Handful sage leaves, finely chopped
• 2 bay leaves
• 1 tbsp extra virgin olive oil
• Salt & pepper to taste
• 400-600g pasta of your choice
Check out our blog for more information on how to make Venetian duck ragù:
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Duck Ragu - Theo Randall - Saturday Kitchen - 12/12/2020
Theo Randall's recipe for a duck ragu