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Home / Food and Wine Pairings / Duck ragu and pappardelle

Duck ragu and pappardelle

Chef, Lenny Redé
Wine Pairings:   Pinot Noir

, 

Red Blend

, 

Pair a Sonoma County Pinot Noir with rich foods like Duck Ragu

 

Savvy match: Duck ragu and pappardelle is a hearty pasta dish, and a big red with bold red fruit and earthy notes is what you want. Fruity with medium body and tannin, this balanced profile makes Pinot Noir ideal for rich roasted poultry dishes. Wine lovers know that Sonoma County and Oregon are home to Pinot Noir that would be welcome at a dinner that features duck.

A classic pairing for dishes like Cassoulet, this wine will lend itself to any rich dish — roast pork cinghiale, Osso Bucco, or even Barbecue.

 

Ingredients

  • 4 duck legs and thighs, skin removed
  • 4 tablespoons virgin olive oil
  • 1 stalk celery, chopped 
  • 1 medium onion, diced
  • 1 medium carrot, peeled and chopped
  • 1 red pepper, diced
  • 2 cloves garlic, peeled 
  • 8 ounces red wine
  • 1 16 ounce can whole peeled tomatoes
  • 1 cup chicken stock
  • 4 ounces chanterelle mushrooms
  • 2 to 4 ounces of Parmigiano-Reggiano
  Pappardelle:
  • 2 -1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 cup virgin olive oil
  • 2 eggs
  • 1 to 4 tablespoons cool water

Steps

1.

In a large mixing bowl, using your hands combine flour, salt, olive oil and eggs, adding 1 tablespoon at a time until a dough comes together. Knead until pliable and place in a plastic bag and chill in the refrigerator for at least an hour.

2.

Heat a dutch oven, add olive oil, add duck legs, and brown. Cook until the duck is brown on all sides. Remove the duck from the pan and set aside.

3.

In the bowl of a food processor pulse onion, celery, carrot, and garlic. Add red pepper and pulse one more time. Add to the pot and stir to brown. Cook until softened. Add the tomatoes and herbs.

4.

Return the duck to the pot and add red wine. Cover and allow to simmer for 1 hour.

5.

Remove the duck legs and allow them to cool. Pull the meat off the bones and return the meat to the pot. Add chanterelles to the pot and cook uncovered for 30 minutes until thickened. Season with salt and pepper, add chopped parsley and set aside.

6.

Using a pasta machine, roll out the pasta to the thinnest setting and then cut by hand into pappardelle, about inch to 1 ¼ inch thick.

7.

In a large pot, bring 6 quarts of water to a boil and add 2 tablespoons of salt.

8.

Heat the duck ragu.

9.

Boil pappardelle until cooked for about 1 to 2 minutes and drain.

10.

Put hot pappardelle into a pan with duck ragu and toss well. Pour into a serving bowl and serve with grated Parmigiano-Romano cheese.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator


Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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