The Duck Confit I made was used to make this dish: Duck Ragu with Pappardelle. This is what I served on Thanksgiving rather than turkey. It was a nice change of pace from the Thanksgiving norm.
The pulled duck and the ragu go great with the pappardelle to make a hearty dish that’s perfect for Fall and Winter.
- Pulled duck meat from the Duck Confit recipe
- 1/4 cup olive oil
- 1/2 cup yellow onion, minced
- 1/4 cup carrots, minced
- 1/4 cup celery, minced
- 1 garlic clove, minced
- Leaves from 1 sprig of rosemary
- 1/2 cup dry red wine
- 2 cups chicken broth
- 6 TBSP unsalted butter
- 1/2 lb. pappardelle
- 1/2 cup grated mozzarella cheese
- Salt and pepper, to taste
- In a deep skillet, heat the oil over medium-high heat. Add the onion, carrot and celery and season with some salt and pepper. Cook, stirring, until slightly softened (about 2 minutes).
- Reduce heat to medium, and continue cooking and stirring until browned (about 8 minutes).
- Add the rosemary and garlic and continue cooking until fragrant (about 1 minute).
- Add the duck meat and stir gently to coat with the vegetables.
- Add the wine and chicken stock and simmer until 3/4 cup of liquid remains (about 10-15 minutes).
- Remove from heat and stir in half of the butter. Cover and keep warm.
- In a large pot of water, cook the pappardelle until al dente, drain and drizzle with olive oil to prevent sticking. Add the pasta to the ragu and cook over medium heat, stirring gently, until simmering.
- Remove from the heat and stir in the mozzarella and remaining butter. Season with salt and pepper and serve.
Pappardelle should be available in most supermarkets, but if it’s not, feel free to use a thick pasta of your choice. I would advise against using a thin pasta like angel hair or spaghetti. However, this dish is truly at its best when you use pappardelle.
Feel free to add in other veggies or use another cheese if you so desire. This is a great holiday/cold-weather dish that makes a complete meal.