Pizzoccheri With Duck Ragu
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
38
Spice
41
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.333333 cups
Dried Porcini Mushrooms1 medium
Onion (cut into chunks)1 stalk
Celery (cut into chunks)1 tbsp
Thyme Leaves (fresh)3 tbsps
Tomato Paste1 cup
Red Wine (dry)4 tbsps
Parsley (chopped fresh)1 cup
Grated ParmesanDirections:
1
Soak the mushrooms in 1 cup hot water, 10 minutes
2
Pulse the pancetta, onion, carrot, celery, thyme and sage in a food processor to make a chunky paste
3
Pat the duck legs dry and season with salt
4
Heat the olive oil in a large Dutch oven or pot over medium-high heat
5
Add the duck legs, skin-side down, and cook until brown on both sides, about 7 minutes per side
6
Transfer the duck legs to a plate and pour off all but a thin layer of oil from the pot
7
Drain the mushrooms, reserving the soaking liquid, then finely chop
8
Add the pancetta paste to the pot, season with salt and cook, stirring, until the paste is dry and sticks to the pot, 5 to 7 minutes
9
Clear a space in the pot and add the tomato paste; cook, stirring, 1 to 2 minutes, then add the bay leaves and mushrooms and stir all the ingredients together
10
Add the wine and bring to a boil, scraping up any browned bits with a wooden spoon
11
Cook until the wine thickens, 2 to 3 minutes
12
Return the duck legs to the pot along with 4 cups water and the reserved mushroom soaking liquid
13
Bring to a simmer, then reduce the heat to low, cover and cook until the duck is tender, about 1 hour, 20 minutes
14
Transfer the duck legs to a plate to cool
15
Skim the fat from the cooking liquid and discard; bring the remaining liquid to a boil and cook until reduced to about 3 cups, about 12 minutes
16
Discard the skin and bones from the duck; shred the meat and add it to the reduced sauce
17
Bring a large pot of salted water to a boil
18
Return the ragu to a simmer
19
Add the pasta to the boiling water and cook until al dente, about 2 minutes
20
Remove with a slotted spoon or skimmer and add directly to the ragu, tossing to coat the pasta with the sauce
21
Drizzle with olive oil and toss again
22
Remove from the heat, sprinkle with the parsley and parmesan, and toss
23
Photograph by Anna Williams