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
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
How to cook a delicious Duck Ragu
We have teamed up with Great British Chefs to teach you how to create a delicious Gressingham Duck Ragu.
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Pea & Mint Pasta #shorts
Pasta Series Ep.1 - Pea & Mint Pappardelle
What's up everyone! I'm starting a new series in which I will be showing you some really easy and delicious recipes for pasta. I will be making the fresh pasta form time to time and if you want to make it there is a recipe for this in my Ragu video here: If you don't want to make the pasta, that's completely ok. Shop bought fresh pasta will work just as well. I will be cooking with a variety of fresh and dried shapes throughout this series. Lots of exciting and delicious recipes to come! All recipes will be written up in the description.
Recipe:
Serves 4
300g fresh pasta (pappardelle goes best with this)
650ml vegetable stock
530g frozen peas
150g ricotta
2 big pinches of salt (or to taste)
Big squeeze of lemon juice
Bunch of mint (about 20g of mint leaves)
160ml of the braising liquid from peas
25g cold butter
1. Tip the warm stock into a pan, add the peas and bring to a boil. Simmer for 4 minutes until the peas have softened and cooked through. Strain the peas, reserving the braising liquid.
2. Add the peas into a blender, with the ricotta, salt, lemon juice, mint and 160ml of the braising liquid. Blitz it together for a few minutes until smooth. Add in the cold butter and blitz again until all of it has been incorporated and emulsified.
3. Cook your fresh pasta in salted boiling water for 2 minutes (undercooked on purpose) then place it into a frying pan. Tip over the pea & mint sauce, add a small ladle of pasta water (starchiness helps the sauce cling to the pasta) and cook over a medium heat for another 3-5 minutes until the pasta has finished cooking through.
4. Serve with some toasted breadcrumbs. Enjoy!
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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.