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Duck & Porcini Ragu with Pappardelle Pasta

Duck & Porcini Ragu with Pappardelle Pasta

Duck & Porcini Ragu with Pappardelle Pasta

Serves 4

1 Tbsp extra virgin olive oil (EVO)    
1 pack 1 onion, chopped
2 large cloves of garlic, sliced
1 carrot, chopped
½ fennel bulb, chopped (or 2 sticks celery, chopped)
3 sprigs thyme, stalks removed
1 tsp fresh rosemary, chopped
1 pouch Sabato porcini broth  (or chicken stock with 2 tsp Sabato porcini powder )
20g Gigante dried porcini , soaked in warm water
1 cup red wine
1 bay leaf
1 tsp Forum Cabernet Sauvignon vinegar      
4 nests Rustichella pappardelle    
Small bunch parsley, chopped
Maldon salt and freshly ground black pepper

Heat the oil in a saucepan with a lid with a little of the duck fat from the confit. Add the onion, garlic, carrot and fennel with the thyme and rosemary.  Cover and sweat gently until soft but not coloured.

Meanwhile in another saucepan heat the porcini broth, soaking liquor from the porcini, red wine and bay leaf and reduce by half. 

Remove bay leaf, add liquor to sweated vegetables and blend with hand blender until smooth.  Add vinegar and check seasoning.  Add chopped porcini.

Meanwhile heat oven to 200C.  Remove duck confit legs from pouch and remove as much duck fat as possible.  (This is delicious to roast potatoes for another time!).  Place in ovenproof dish.  Once oven is hot, bake duck legs for 20 minutes.  Remove from oven and remove skin with two forks and then remove all meat, shred into pieces and add to sauce.

Cook pappardelle according to instructions on packet in salted boiling water, drain and toss with sauce.  Top with chopped parsley and serve.


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