Pappardelle with Rich Tuscan Duck Sauce

Imagine a plate of pappardelle coated in a luxurious duck sauce that transports you straight to the sun-kissed hills of Tuscany. This dish balances exquisite flavors with a heartwarming charm, making it the perfect centerpiece for a cozy dinner. It’s not just a meal; it’s an experience that elevates your dining table.

The deep, savory notes of the duck combined with aromatic herbs create a symphony of taste that is both comforting and indulgent. Perfect for special occasions or a delightful weekend feast, this recipe will impress your guests and have them coming back for seconds.

A Traditional Italian Experience

Pappardelle with rich Tuscan duck sauce is more than just a meal; it embodies the essence of Italian culinary tradition.

This dish features wide ribbons of pappardelle pasta that perfectly cradle a sauce created from slow-cooked duck, ripe tomatoes, and aromatic herbs.

The result is a robust offering that balances hearty flavors with an elegant finish, making it an excellent choice for both special occasions and cozy family dinners.

The Essence of Tuscan Flavors

At the heart of this recipe lies the duck, which lends a deep, savory flavor profile that complements the sweetness of the tomatoes.

Fresh herbs like rosemary and thyme add an aromatic touch, enhancing the dish’s overall character.

This combination not only makes each bite satisfying but also transports diners to the sunlit hills of Tuscany, evoking a sense of warmth and comfort.

Preparation Steps

To create this dish, start by browning skin-on duck legs in olive oil until they achieve a golden crust, releasing their natural flavors.

Next, sauté a mix of finely chopped onions, garlic, carrots, and celery until they soften, creating a fragrant base for the sauce.

After returning the duck to the pot, the addition of crushed tomatoes and red wine brings everything together, simmering to create a sauce that melds all these flavors into a cohesive masterpiece.

Cooking the Pasta

The pappardelle is cooked separately until al dente, ensuring it maintains the right amount of bite against the rich sauce.

Once cooked, the pasta is tossed with the duck sauce, allowing it to absorb the flavors while remaining distinct.

For those who prefer a lighter sauce, reserving some pasta water to adjust the consistency can make a significant difference in the final dish.

Presentation and Serving

When it comes to plating, a well-presented dish enhances the dining experience.

For this recipe, a sprinkle of grated Parmesan cheese and a garnish of fresh herbs add both visual appeal and additional flavor.

Paired with a rustic wooden table setting, this dish not only satisfies the palate but also creates a welcoming atmosphere, perfect for sharing with loved ones.

Nutritional Information

This sumptuous main course serves four and is packed with flavors, providing approximately 600 calories per serving.

With 28 grams of fat and 35 grams of protein, it offers a balance of nutrients while remaining indulgent.

Whether for a weekend gathering or a weeknight meal, this dish promises to be a hit, leaving diners both satisfied and yearning for more.

A Traditional Italian Experience

This pappardelle recipe features tender ribbons of pasta enveloped in a rich sauce made from slow-cooked duck, tomatoes, and fragrant herbs. The result is a dish that’s robust and satisfying, with a taste profile that’s both hearty and refined.

Ingredients

• 400g pappardelle pasta
• 2 duck legs, skin-on
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 400g canned tomatoes, crushed
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste
• Olive oil for cooking
• Parmesan cheese, grated for serving

Instructions

1. Prepare the Duck: In a large pot, heat olive oil over medium heat. Season the duck legs with salt and pepper, then brown them in the pot for about 5 minutes on each side. Remove and set aside.
2. Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Combine Ingredients: Return the duck to the pot, then add the crushed tomatoes, red wine, rosemary, and thyme. Bring to a simmer.
4. Slow Cook: Cover and cook on low heat for 1.5 to 2 hours, until the duck is tender and easily pulled from the bone.
5. Shred the Duck: Remove the duck legs, shred the meat, and discard the bones. Return the shredded meat to the sauce, and adjust seasoning if necessary.
6. Cook the Pasta: Meanwhile, cook the pappardelle according to package instructions until al dente. Drain and reserve some pasta water.
7. Combine: Toss the cooked pappardelle with the duck sauce, adding reserved pasta water if needed to loosen the sauce.
8. Serve: Plate the pasta and top with grated Parmesan cheese. Garnish with fresh herbs if desired.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

• Servings: 4
• Calories: 600kcal
• Fat: 28g
• Protein: 35g
• Carbohydrates: 55g