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🍽️ Creamy Duck Meat Ragout on Pappardelle

532 kcal · 30 min · 4 servings

Ingredients

• 1 duck leg
• 2 shallots
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• 0.5 tsp tomato paste
• 1 glass red wine
• 4 thyme sprigs
• 300 ml vegetable broth
• 6 large leaves sorrel
• 160 g ribbon noodles
• fresh parmesan

Instructions

1. 1. Remove the skin from the duck legs and cut it into small cubes.
2. 2. Carefully separate the meat from the bones and cut it into small cubes as well.
3. 3. Peel the shallots and cut them into small cubes.
4. 4. Place the duck meat and shallots in a small pot with olive oil.
5. 5. Fry the meat and shallots vigorously until browned.
6. 6. Season the mixture with salt and pepper.
7. 7. Stir in the tomato paste and roast it briefly together with the meat.
8. 8. Deglaze the pot with red wine.
9. 9. Let the liquid reduce briefly.
10. 10. Wash the thyme and shake it dry.
11. 11. Add the thyme and vegetable broth to the pot.
12. 12. Simmer the ragout covered on very low heat for 45 to 60 minutes.
13. 13. Fry the duck skin in a small pan with a little olive oil until crispy.
14. 14. Drain the skin on kitchen paper.
15. 15. Lightly season the crispy skin with salt.
16. 16. Wash the sorrel and pat it dry.
17. 17. Cut the sorrel into fine strips.
18. 18. Cook the pappardelle pasta in boiling salted water until al dente.
19. 19. Drain the pasta and let it drain well.
20. 20. Distribute the pasta onto the plates.
21. 21. Adjust the seasoning of the duck ragout with salt and pepper.
22. 22. Place the ragout over the pasta.
23. 23. Garnish the dish with the sorrel and crumbled duck skin.
24. 24. Finish the dish with grated Parmesan, fresh pepper, and a drizzle of olive oil.

Nutrition per serving

• kcal: 532
• Protein: 34 g · Fett/Fat: 23 g · Carbs: 49 g