Venetian Duck Ragu with Pappardelle
Venetian Duck Ragu with Pappardelle
Dec 6, 2018
insidetherustickitchen.com
This dish is an absolute treat to eat! Juicy duck meat slow braised in a rich tomato, red wine sauce and folded with perfectly cooked pappardelle pasta. You do need to trim your duck legs of excess fat but don’t discard it, render it down because the fat makes the most delicious roasties. Serves: 4 You'll Need: 4 duck legs, trimmed 2 celery sticks, finely diced 1 onion, finely diced 1 large carrot, finely diced 6 garlic cloves, minced 250ml/ 8oz red wine 50ml/ 1 1/2oz balsamic vinegar 2 tbsp tom
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