Master Stock Duck and Mushroom Ragu with Pappardelle
The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock. Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it. Or buy it cooked. I won’t judge.
I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.
- 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
- Cooked pappardelle (pasta), 1 handful per serve
- 1 onion, diced
- 1-2 carrots, diced
- 1-2 celery stalks, diced
- 2 large portobello mushrooms, sliced
- 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
- 1 cup red wine
- 2 tins of chopped tomatoes
- 1/2 cup of chicken stock
- Olive oil, salt and pepper
- Parmesan, to serve
In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs. Cook for 5 minutes more. Add the wine and stock, scraping up any bits from the bottom of the pan. Stir through the tomatoes and duck, seasoning well with salt and pepper. Cook in the oven, covered, for about 1 hour, at 170C / 325F. You’ll know it’s done when the duck is just about falling apart.
Remove the lid and put back on the stove. Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu). Put onto the pasta, and top with parmesan.