Duck Ragu with Fresh Pappardelle

Cook Time 30 minutes  

Servings 4

Ingredients

2 pre-cooked confit of duck legs  

375g fresh pappardelle 

Peppered pecorino, freshly grated (alternatively Parmesan)

Salt and pepper 

Red sauce

1 tbsp of duck fat (from the confit of duck)

3 cloves garlic, chopped

2 sprigs of sage

¼ cup medium-bodied red wine, like malbec 

500ml tomato passata 

Method

Pre-heat oven to 190°C. Remove duck from the pack and place skin side up in a baking dish. Roast in the oven for 15 minutes to warm through. Rest for 5 minutes before shredding the meat off the bones.

Heat a large pan over medium heat and add a tablespoon of the duck fat over medium heat. Add the garlic, sage and fry until the garlic just starts to turn golden. Add a splash of wine and then the tomato passata. Season with salt and pepper and bring to a gentle boil for 5 - 8 minutes. Now add the duck and cook for a further 10 minutes on low heat. Remove sage stalks.

Bring a large pot of salted water to the boil add fresh pasta and cook for 4 minutes. 

Using a slotted spoon, add the pasta directly to duck sauce along with a splash of the starchy cooking water. Toss to coat and add a sprinkle of pecorino, then toss again. 

Serve pasta in shallow bowls with extra pecorino on top. 

Recommended wine pairing The Residence Montepulciano.