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On Saardé's Shared Table: Pappardelle with Duck and Porcini Ragù
from Sagra Restaurant

On Saardé's Shared Table: Pappardelle with Duck and Porcini Ragù <br> from Sagra Restaurant
Welcome to Saarde's Shared Table!
Good food is best enjoyed with loved ones. We’re sharing with you beautiful simple recipes sourced from our old & new friends, favourite restaurants, and most loved authors.
      
Recently we published a recipe for the Swordfish Crudo with Fig Vincotto & Hazelnuts from a beautiful Sydney-based Italian restaurant Sagra. For this week's edition, they've shared an incredible slow-cook recipe perfect for the long weekend.
     

             

Pappardelle with Duck & Porcini Ragù     

      
Serves: 4
Preparation time: 3.5 hours
       

Ingredients:

    

2 duck Marylands legs

1 onion, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, crushed

60g dried porcini, rehydrated in 100ml hot water

250ml red wine (nothing overly oaky)

1 can of crushed tomatoes

400ml chicken stock

1 bay leaf

2 sprigs thyme

100ml whole milk

400g pappardelle pasta

Parmesan, grated 25g

Unsalted butter

Olive oil

Salt & Pepper

     

Method:

       

1. Place a large pot on high heat. Coat the bottom of the pot with olive oil add the duck and brown it on both sides. Remove from the pot and set aside in a bowl.

    

2. Lower the heat to medium, add onions, celery & carrot and cook for 15mins while stirring every 2mins.

    

3. Deglaze the pot with red wine while using a wooden spoon to scrape off anything stuck to the pot. Add porcini, stock, bay leaf, thyme then return the duck as well as any juices left in the bowl and season adequately. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hours.

    

4. Remove the duck and bay leaf from the sauce, cool it down then remove the bones. Shred meat with a fork and finely chop the skin.

    

5. Add meat and skin back to the sauce along with milk and garlic, and simmer for 5mins.

     

6. Cook pasta to desired texture, drain and stir through the sauce with butter. Check the seasoning then serve with grated parmesan.

         

Shop Saardé products featured in the images to this recipe// Modern Recycled Amber Glass  | Vintage Wash Tea Towel in Nutmeg | Linen Tea Towel in Pinstripe
 

Comments

Kerrie Dietz

Hi, can you tell me where the cutlery in the images of the Pappardelle with Duck & Porcini Ragù recipe is from? I would like to purchase. Thanks

Kerrie

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