Pappardelle with wine and herb-braised duck is a dish that features pappardelle pasta with a duck that has been braised in wine and herbs. The dish is typically served with a sauce made from the braising liquid.
Sprinkle duck generously with salt and pepper, prick the skin well with afork (this helps the fat to drain out), then place in a roasting pan androast, uncovered, in a 350 degree oven about 45 minutes.
Pour off fat frompan once or twice during cooking, and discard.
Meanwhile, pour the boilingwater over mushrooms.
Cover and let rehydrate.
Set aside.
Lightly sauteonion in olive oil with pancetta, garlic and carrot until onion issoftened, then add half of the sage and the rosemary.
Pour in half of thewine; boil down until reduced by about half, then add remaining wine andhalf of the broth.
Continue to boil down for about 5 minutes, then addtomato paste and fennel seeds.
Cover and simmer for 20 minutes over lowheat.
When duck is cool enough to handle, remove skin and bones.
Cut meatinto bite-sized pieces and add to sauce.
Blanch the greens quickly inboiling water, drain and run under cold water.
Cut into bite-sized pieces.
Add to the simmering sauce, along with the beans.
Pour all the fat out ofduck-roasting pan.
Place pan over medium heat and add remaining broth,stirring to incorporate any full-flavored bits.
Add this liquid to thesimmering sauce, along with remaining sage leaves.
Remove mushrooms fromtheir soaking liquid, discard stems, and slice caps; add to sauce.
Strainthe mushroom-soaking liquid through a double layer of cheesecloth or apaper coffee filter, and add to the sauce.
If the sauce is too thin, straininto a saucepan and boil down until reduced in volume and intensified inflavor.
Return to sauce solids.
Cook pappardelle until al dente, then servewith the sauce.
Sprinkle cheese on top.
Serves 4 to 6.
Ingredients
Directions
Sprinkle duck generously with salt and pepper, prick the skin well with afork (this helps the fat to drain out), then place in a roasting pan androast, uncovered, in a 350 degree oven about 45 minutes.
Pour off fat frompan once or twice during cooking, and discard.
Meanwhile, pour the boilingwater over mushrooms.
Cover and let rehydrate.
Set aside.
Lightly sauteonion in olive oil with pancetta, garlic and carrot until onion issoftened, then add half of the sage and the rosemary.
Pour in half of thewine; boil down until reduced by about half, then add remaining wine andhalf of the broth.
Continue to boil down for about 5 minutes, then addtomato paste and fennel seeds.
Cover and simmer for 20 minutes over lowheat.
When duck is cool enough to handle, remove skin and bones.
Cut meatinto bite-sized pieces and add to sauce.
Blanch the greens quickly inboiling water, drain and run under cold water.
Cut into bite-sized pieces.
Add to the simmering sauce, along with the beans.
Pour all the fat out ofduck-roasting pan.
Place pan over medium heat and add remaining broth,stirring to incorporate any full-flavored bits.
Add this liquid to thesimmering sauce, along with remaining sage leaves.
Remove mushrooms fromtheir soaking liquid, discard stems, and slice caps; add to sauce.
Strainthe mushroom-soaking liquid through a double layer of cheesecloth or apaper coffee filter, and add to the sauce.
If the sauce is too thin, straininto a saucepan and boil down until reduced in volume and intensified inflavor.
Return to sauce solids.
Cook pappardelle until al dente, then servewith the sauce.
Sprinkle cheese on top.
Serves 4 to 6.
