Duck Sugo with Pappardelle

Indulge in the ultimate comfort food with this rich and flavorful Duck Sugo with Pappardelle, a slow-cooked Italian masterpiece perfect for special occasions or cozy dinners. Tender, fall-off-the-bone duck meat is simmered in a deep, aromatic sauce made with red wine, crushed tomatoes, and fresh rosemary, creating layers of savory depth. Paired with wide, silky ribbons of pappardelle, this luxurious dish is topped with freshly grated Parmesan and optional parsley for a finishing touch. With its slow-roasted duck, bold flavors, and rustic elegance, this recipe is an impressive way to elevate your pasta game. Ideal for lovers of hearty pasta dinners, this dish is sure to impress every guest at your table.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pieces Duck legs
• 3 tablespoons Olive oil
• 1 medium Carrot, finely diced
• 1 medium Celery stalk, finely diced
• 1 medium Yellow onion, finely diced
• 4 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Dry red wine
• 28 ounces Canned crushed tomatoes
• 2 cups Chicken or duck stock
• 2 sprigs Fresh rosemary sprigs
• 2 Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 pound Pappardelle pasta
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Pat the duck legs dry with paper towels and season generously with salt and black pepper.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Sear the duck legs, skin side down, for 4-5 minutes per side until browned. Remove the duck legs and set aside.

Step 4

In the same pot, add the remaining tablespoon of olive oil. Sauté the diced carrot, celery, and onion for 5-7 minutes until softened.

Step 5

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 6

Stir in the tomato paste and cook for 2-3 minutes to caramelize it slightly.

Step 7

Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces slightly.

Step 8

Add the crushed tomatoes, chicken or duck stock, rosemary sprigs, bay leaves, salt, and black pepper. Stir to combine.

Step 9

Return the duck legs to the pot, ensuring they are submerged in the sauce. Cover the pot and transfer to the preheated oven.

Step 10

Cook the duck for 2 1/2 to 3 hours, or until the meat is very tender and pulls away from the bone easily.

Step 11

Remove the pot from the oven. Carefully transfer the duck legs to a plate and shred the meat, discarding the skin and bones.

Step 12

Return the shredded duck meat to the sauce and stir to combine. Simmer the sauce over low heat on the stovetop for 10-15 minutes to thicken slightly.

Step 13

Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.

Step 14

Toss the cooked pasta with the duck sugo, adding reserved pasta water as needed to loosen the sauce and coat the noodles evenly.

Step 15

Serve the pappardelle topped with grated Parmesan cheese and a sprinkle of fresh parsley, if desired.

Nutrition Facts

Serving size	(3507.5g)

Amount per serving	% Daily Value*
Calories	6324.4

Total Fat 355.4g	0%
Saturated Fat 115.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 918.0mg	0%
Sodium 5606.6mg	0%
Total Carbohydrate 432.6g	0%
Dietary Fiber 36.8g	0%
Total Sugars 60.3g
Protein 293.2g	0%

Vitamin D 0IU	0%
Calcium 1062.5mg	0%
Iron 46.7mg	0%
Potassium 7171.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 19.2%

Carbs: 28.4%