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Pappardelle with duck ragu


  • Heat a thin layer of oil in a large heavy-bottomed pan and brown the duck on both sides, skin side down first, covered. Remove and set aside.
  • Pour of some oil from the pan, if necessary, and gently saute the onion, celery, carrot, bacon and garlic until tender, scraping bottom of the pan as you do so.
  • Add the wine to the pan and reduce, stirring now and again. Then add 2 cups stock with 1½ cans tomatoes, seasonings and thyme. Mix well and bring to the boil.
  • Return the duck to the pan in one layer and simmer very gently for about 30 mins, adding more stock and/or tomatoes if needed.
  • When ready, remove the duck, take off the skin and discard, and shred the meat. Then return the meat to the sauce, mix well and taste for seasoning.
  • At the same time, cook the pasta in lightly salted, boiling water until al dente. Drain well and toss with a little fresh oil and a decent amount of parmesan.
  • To serve, mound the pasta in individual flat soup bowls, spoon plenty of the sauce over and sprinkle with a little more parmesan, if you like.


  • olive oil
  • 3 duck breasts, skin on
  • 1 medium onion, diced
  • 1 large celery stalk, diced
  • 1 medium carrot, diced
  • 4 rindless bacon rashers, diced
  • 2 large garlic cloves, crushed
  • ½ cup dry white wine
  • 2-3 cups beef stock
  • 2 cans diced tomatoes
  • sea salt & freshly ground pepper
  • 1 tspn-1 tbsp thyme leaves
  • 600 gm pappardelle
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm