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Duck Ragu With Pappardelle - from Sotto Sotto
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From the Menu of ... Sotto Sotto Cucina Italiana
313 N. Highland Ave. N.E., Atlanta
404-523-6678
"I recently visited Atlanta and had the pleasure of dining at Sotto Sotto. The entire meal was fantastic, but the highlight was my companion's pappardelle and braised duck ragu that made us both swoon. Would it be possible to get the recipe for this wonderful dish?" -- David Berry, Falls Church, Va.
If you don't cook duck often, don't be intimidated. "It's a bird like any other, as far as I'm concerned," said Sotto Sotto owner Riccardo Ullio. "The only difference is how much fat is on it." And the flavor, he explained. "Duck is a much more aerobic animal, so it has more dark meat than chicken or other birds." Its flavor holds up to this hearty sauce.
You can buy duck legs from your local butcher. If good-quality pappardelle is hard to find, try penne or rigatoni, suggests Ullio. -- Deborah Geering, for the Journal-Constitution
Hands on time: 40 minutes Total time: 2 hours and 30 minutes Serves: 6
Ingredients:
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4 duck legs and thighs
2 tablespoons virgin olive oil
1 medium yellow onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
1 rib celery, chopped into 1/4-inch dice
2 garlic cloves, thinly sliced
1 cup red wine (chianti preferred)
1 (28-ounce can) San Marzano peeled whole tomatoes
1 cup chicken stock or broth
2 stalks rosemary, leaves only
Salt and freshly ground black pepper
1 1/2 pounds fresh pappardelle pasta (or 1 pound superior quality dried)
Instructions:
Wash the duck legs and pat dry. In a heavy-bottomed Dutch oven or large saucepan, heat the olive oil until smoking. Add the duck legs and cook until brown on all sides, about 10 to 12 minutes. Remove the duck legs and pour off and discard the excess fat from the pan. Add the onion, carrot, celery and garlic and cook until softened, 7 to 9 minutes. Add the wine, tomatoes and liquid, chicken stock and rosemary leaves and bring to a boil. Add the duck legs and return to a boil. Lower the heat, cover and simmer for 1 hour. Remove the duck legs and allow to cool. Pull all the meat off the bones and return to pot (discard the skin and bones). Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper.
Before serving, bring a large pot of salted water to boil. Cook the pappardelle according to package directions until tender. Drain the pasta; add the warm sauce and toss to coat.
Before serving, bring a large pot of salted water to boil. Cook the pappardelle according to package directions until tender. Drain the pasta; add the warm sauce and toss to coat.
Notes:
Reynolds Group photo
Nutrition:
Per serving: 565 calories (percent of calories from fat, 21), 32 grams protein, 75 grams carbohydrates, 1 gram fiber, 12 grams fat (3 grams saturated), 148 milligrams cholesterol, 502 milligrams sodium.
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