This dish is an absolute treat to eat! Juicy duck meat slow braised in a rich tomato, red wine sauce and folded with perfectly cooked pappardelle pasta. You do need to trim your duck legs of excess fat but don’t discard it, render it down because the fat makes the most delicious roasties. Serves: 4 You'll Need: 4 duck legs, trimmed 2 celery sticks, finely diced 1 onion, finely diced 1 large carrot, finely diced 6 garlic cloves, minced 250ml/ 8oz red wine 50ml/ 1 1/2oz balsamic vinegar 2 tbsp tom
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This dish is an absolute treat to eat! Juicy duck meat slow braised in a rich tomato, red wine sauce and folded with perfectly cooked pappardelle pasta. You do need to trim your duck legs of excess fat but don’t discard it, render it down because the fat makes the most delicious roasties. Serves: 4 You'll Need: 4 duck legs, trimmed 2 celery sticks, finely diced 1 onion, finely diced 1 large carrot, finely diced 6 garlic cloves, minced 250ml/ 8oz red wine 50ml/ 1 1/2oz balsamic vinegar 2 tbsp tom
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Venetian Duck Ragu with Pappardelle
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✅ Duck Pasta Ingredients Duck meat 700g Perilla leaves 20 Cabbage 400g Pasta noodles 300g Prep Thinly slice the perilla leaves and cabbage. Gently remove excess blood from the duck with a paper towel. Fill a pot with water, add a bit of salt, and cook the pasta noodles. How to Make Add 4 tablespoons of perilla oil to a pot and add the duck. Add 0.5 tbsp each of salt and pepper, and stir-fry over medium heat for 3 minutes. Add 4 tbsp tsuyu and 0.5 tbsp ginger powder to the rendered duck fat, and
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✅ Duck Pasta Ingredients Duck meat 700g Perilla leaves 20 Cabbage 400g Pasta noodles 300g Prep Thinly slice the perilla leaves and cabbage. Gently remove excess blood from the duck with a paper towel. Fill a pot with water, add a bit of salt, and cook the pasta noodles. How to Make Add 4 tablespoons of perilla oil to a pot and add the duck. Add 0.5 tbsp each of salt and pepper, and stir-fry over medium heat for 3 minutes. Add 4 tbsp tsuyu and 0.5 tbsp ginger powder to the rendered duck fat, and
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