Tuscan Duck Ragù with Pappardelle

Serving: 468 g

Ingredients

• duck breast140 g
• pasta90 g
• onion50 g
• carrot40 g
• tomato120 g
• garlic5 g
• olive oil8 g
• parmesan15 g

Recipe steps

1. Separate the skin from the duck breast, dice both, and render the skin slowly in a cold pan until crisp; remove the cracklings and brown the diced meat hard in the fat.
2. Lift out the meat, soften the finely chopped onion and carrot in the olive oil with the garlic, a bay leaf and a little rosemary until sweet, about 10 minutes.
3. Return the duck, splash in red wine and let it evaporate, then add the chopped tomatoes and a ladle of water; simmer uncovered on the lowest heat for 1 hour until the sauce is dark and clinging.
4. Boil the pappardelle in well-salted water until al dente and drag it through the ragù with a spoonful of pasta water.
5. Serve topped with grated parmesan and the reserved cracklings.

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