Pappardelle with Duck

Pappardelle with Duck

Servings: 4

Total time: 2 hr 15 min


– 1 medium duck

– 1 package pappardelle pasta

– 1 large can tomato puree (28 ounces)

– 1 stalk celery

– 1/2 medium onion

– 4 baby carrots

– 1/2 cup white wine

– 1/4 cup extra virgin olive oil

– 1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese

– Salt


  1. Cut the duck into large pieces.

  2. Finely chop the onion, carrots and celery.

  3. Sauté the mix over medium heat with the extra virgin olive oil.

  4. Add the duck to the pan and brown on all sides over low heat for 15 minutes.

  5. Add the 1/2 cup of white wine to the pan and simmer for 2 – 3 minutes covered.

  6. Add the tomato puree and 1/2 cup of water to the pan. Salt to taste. Cover and cook over low heat for about 1 hour.

  7. Prepare the water for the pappardelle.

  8. When the duck is ready, remove the duck from the pan and place onto a plate. Remove the skin from the breast and shred the breast, leaving the wings, thighs and the rest of the pieces whole.

  9. Add the shredded breast back into the sauce and mix well.

  10. Cook the pappardelle according to the manufacturer’s instructions.

  11. Turn off the heat to the sauce, strain the pasta and add it to the pan with the sauce and mix well.

  12. Plate the pasta and sprinkle the Parmigiano or Pecorino cheese on top.

  13. Plate the wings, thighs and the rest of the duck separately.

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