Wednesday, April 23, 2014

Pappardelle with Duck Ragu'

As I promised on my last post, today I will show you what amazing dish you can prepared with the leftovers of the duck legs braised with white wine.
I'm always happy to have excess meat or fish after a meal. And especially when the leftovers are not enough to feed the whole family, I like to reuse it the following day in a fun pasta recipe. And it won't even feel like eating the same thing two nights in a row!
For this dish, all you need to do is warm up the duck. This will make it easier to shred the meat. I like to break it in pieces (not too tiny), using a fork, not a knife. And this duck is so delicious that I don't need to add many other ingredient or spices to make the sauce.
By the time you cook the pappardelle, the sauce will be ready! Total time: no more than 15 minutes!
Amazing, right? And it's even yummier than it looks in the picture!

Ingredients for about 3-4 people:
  • 1 duck leg cooked* 
  • about 6 oz Egg Pappardelle 
  • Parmesan cheese
  • salt
  • extra virgin olive oil (if necessary)
* Note: This is an amazing pasta to prepare even when you don't have leftover duck meat. What you can do is buy 1 or 2 duck legs or 1 duck breast and follow my  braised duck recipe to cook the meat.

Preparation time: 15 minutes


Step 1:  Bring to a boil a large pot of salted water. Re-heat the duck meat in a covered pan. When warm, remove the skin and shred the meat using mostly a fork, as in my picture.
Step 2: In a large skillet warm the shredded meat and the rest of the sauce you have left. Add a couple of tablespoons of olive oil if you don't have enough.
Step 3: Cook the pappardelle al dente. Drain and toss in the large skillet. Mix well.
 Serve immediately, sprinkling with Parmesan cheese, if you like.

It's hard to believe that it's so easy to make a pasta so delicious in such little time.
Buon Appetito!

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