Elva’s Pappardelle with Duck Ragu Recipe

You don’t have to wait till the coronavirus pandemic passes to dine on something extra special. If you are a fan of duck and pasta, then we have the dish just for you. Bondi restaurant Elva have shared their pappardelle with duck ragu recipe, so you can serve up authentic Italian fare from your own gourmet kitchen.

Pappardelle with Duck Ragu Recipe

Ingredients

Serve: 2 people

100g dry pappardelle2 duck Maryland with skin on1/2 onion (Small cubes)1/2 fennel (Small cubes)1/2 stick of celery (Small cubes)1/2 carrot (Small cubes)10 leaves of sage1 glass of white wine1L of chicken stockSaltPepper50g grated parmesan

Method

Roast the duck in a very hot pot on both sides until it is golden and crispy, remove half of the fat that is released.Take out the duck and add all the diced vegetables, roast them until cooked and add the duck leg back in the pot.Cover the meat with boiling chicken stock and white wine. Cook on a low heat until the duck is very tender and falls off the bone. (This should take roughly 30 to 40 minutes).Take out the duck for the sauce and clean it, discard the bones, chop the skin and add all back to the sauce.Cook the pappardelle in salted, boiling water for about 7 minutes.Once cooked, add the pasta to the sauce and keep cooking for another 2-3 minutes.Turn off the heat and add a teaspoon of extra virgin olive oil, grated Parmesan, salt and pepper.