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Sunday, March 11, 2012

Pappardelle with Duck Ragu


This months edition of SBS Feast, the foodie magazine by SBS, came with a cute little recipe book complete with some amazing looking dishes from the television show Food Safari.
This recipe, by Fred Pizzini, for Duck Ragu was first on my list to try.


It is a time consuming recipe but well worth it. And really its not that difficult.
It all begins with this simple duck stock, simmer away the duck bones, onion, celery, carrot, star anise and fresh herbs for about an hour.
The fragrance of this stock is incredible.


The tomatoes are prepared by dicing (you are supposed to peel and seed as well but i guess i'm too lazy, and i don't like all the waste - although our worms wouldn't have been complaining!) then tossing in lemon juice and sugar allowing the juices to drain.



The base of the ragu is onion and garlic which are softened until beginning to caramelise.


Add the tomatoes and herbs.


You then add a little stock and tomato juice, season and simmer for about two hours. 
Keep topping up with more stock and juice as required.



The meat from the duck is cut to bite sized pieces and is browned before adding to the ragu for the last half an hour.


The pasta is prepared and cut into two centimetre wide strips. 


I allowed the strips to dry out for about fifteen minutes before cooking for three minutes in a big pot of boiling salted water.


The pasta was then tossed through the rich, thick and moist ragu.


It was sensational, well worth the effort. 
There was a richness and intensity in the sauce, the duck was tender, moist and flavoursome, and the papperdelle, well it was amazing. So silky, soft and tasty. 
My sister-in-law said it was the best pasta she has ever eaten.

26 comments:

  1. There's something about pappardelle that seems so luxurious to me! And you've definitely continued that theme :)

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  2. i tried making my own pasta, it was so hard.. your photos make it looks so easy. The pasta looks awesome!!!

    i wouldnt mind some duck ragu now!!

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  3. I was just flicking through that little booklet the other day! :D Love those little bonuses :) And your pasta looks great, especially that home made papardelle! :D

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  4. Oh so yummy indeed, and your pasta looks perfect! I love the Feast magazine, it has so many great articles and recipes from so many cultural backgrounds.

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  5. Love making my own pasta, just wish I had more time to do so. Your duck ragu pappardelle looks to die for.

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  6. So impressed that you made your own pasta. The entire dish sounds fantastic!

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  7. That looks divine - one of my favourite pastas, though I'm not sure I could take the time to make the stock and all...

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  8. I saw this recipe in the booklet! I am so glad you made it. Home-made papadelle too, wow! Looks gorgeous :)

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  9. I would love to make my own pasta and I'm admiring every single step that you did to make this beautiful dish. Will bookmark this recipe!

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  10. Very clever and a delicious sounding recipe. I wish the person I had loaned my pasta machine to did not break it! Great post.

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  11. What a great compliment. It does look amazing! Fab job :D

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  12. This dish looks wonderful. It is great that you made your own pasta. I like to make my own egg noodles for homemade soup. The homemade pasta and noodles are always the best.

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  13. Oh my! I love duck ragu! I must bookmark this recipe!!!

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  14. You made your own pasta, stock and sauce? You're my hero! It looks like it was really (really) worth it though.

    (And, as an aside, I love the photo of the herbs on the chopping board. It's gorgeous).

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  15. I cannot believe you made it all - amazing. It looks like such a big bowl of comfort..

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  16. This is such an amazing effort - can I have a bowl-full? :)

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  17. I think my favorite part is the fresh pasta, so good!

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  18. Gosh, you put so much effort in this meal but I suspect it was worth every second! Ragu is the absolute comfort meal and this one has great flavors in it!

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  19. I want some homemade pasta now!!!

    That stock looks so good - did you keep some extra to do other things with?

    Where's my lunch invite?? ;)

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  20. Fresh pasta makes my mouth water!Well done,dear!Your dish seems just amazing!xxx

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  21. Wow, perfect for the cooler months! Plus the pasta looks so silkenly soft. Wonder if you could use tinned crushed tomatoes which have had the seeds and skin removed and just drain from there?

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  22. Gosh that does look good! I would probably be lazy and go buy pappardelle but the duck ragu seems easy enough to make :D

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  23. This looks like heaven!!! Duck and homemade pasta... oh lord it must've been an awesome dish!

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  24. Oh my goodness... This is absolutely delicious! I've never made duck stock before but can imagine how magnificent it would smell in my kitchen. I'm okay with time consuming recipes, as long as they dont require as much work such as these. Good stuff, Muppy... Really fantastic

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  25. This must taste so so good; great post.
    Rita

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  26. Hi Muppy, please stop by my blog I have an award waiting for you.

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