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Duck ragu with pappardelle & swede

Duck ragu with pappardelle & swede served in a bowl

Duck ragu with pappardelle & swede

Name: Duck ragu with pappardelle & swede
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 duck breasts skin removed; 1 onion finely chopped; 1 tsp fennel seeds; 2 garlic cloves; 1 bay leaf; ½ small pack parsley leaves picked and stalks finely chopped; 8 thyme sprigs leaves picked; 150ml red wine; 1 tbsp tomato purée; 400g can plum tomatoes; 200ml stock; 1 tsp red wine vinegar; 1 tbsp raisins; toasted pine nuts and parmesan, to serve; fresh pappardelle; 750g swede (1 large or 2 small) peeled, then cut into thick ribbons using a vegetable peeler

Elena Silcock

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr and 20 mins

A star rating of 4.8 out of 5.51 ratingsRate

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Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

For the ragu

2 tbsp olive oil
2 duck breasts

skin removed
1 onion

finely chopped
1 tsp fennel seeds
2 garlic cloves
1 bay leaf
½ small pack parsley

leaves picked and stalks finely chopped
8 thyme sprigs

leaves picked
150ml red wine
1 tbsp tomato purée
400g can plum tomatoes
200ml stock
1 tsp red wine vinegar
1 tbsp raisins
toasted pine nuts

and parmesan, to serve

For the pasta

fresh pappardelle
750g swede

(1 large or 2 small) peeled, then cut into thick ribbons using a vegetable peeler

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Nutrition: Per serving

kcal471

low
fat11g

low
saturates2g
carbs49g
sugars21g
fibre9g
protein32g
salt0.5g

Method

step 1

Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.
step 2

Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.
step 3

Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.
step 4

When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.

Recipe from Good Food magazine, January 2018

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A star rating of 4.8 out of 5.51 ratings

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