Duck Ragu With Pappardelle & Swede Recipe
Duck Ragu With Pappardelle & Swede
Duck Ragu With Pappardelle & Swede is a healthier take on the classic dish. It uses the breast of the duck instead of the leg and substitutes half of the pasta for swede ribbons. These changes make the dish leaner, but it is just as delicious as the original.
Duck Ragu With Pappardelle & Swede is a great option for losing weight or eating healthier. The dish is hearty and filling, and the flavors are rich and complex. Whether you're looking to cut calories or carbs, Duck Ragu With Pappardelle & Swede is a great choice.
2 tbsp Oil
2 Duck breasts (skinned)
1 Finely chopped onion
1 tsp Fennel seeds
1 Bay leaf
½ Small bag parsley plucked leaves and carefully cut stalks
8 Thyme sprigs, plucked leaves
150ml Red wine
1 tbsp Tomato purée
400g Plum tomatoes, canned
1 tsp Red wine vinegar
1 tbsp Raisins
750g Peeled swede (1 large or 2 small) sliced into thick ribbons
A peeler for vegetables
To make the Ragu:
To make the Pasta:
Heat 1 tbsp olive oil in a big deep frying pan over high heat, brown the duck breasts for 2 minutes, and then put aside.
- Remove the fat from the frying pan and set it aside (you can save it for later), then reduce the heat to medium and add the remaining olive oil. Add the onion and fennel seeds to the pan, season with salt, and simmer for 5 minutes or until the onion softens.
- Add the bay leaf, parsley stems, and thyme leaves after crushing the garlic cloves. Cook for another 2 minutes, stirring constantly. Set the heat to high and cook for 2 minutes, or until the red wine has somewhat decreased.
- Put back the duck breasts to the pan, cover, then simmer gently for 40-45 minutes or until the meat is soft. Spoon in the tomato purée and add the can of tomatoes together with the stock, stir and bring to a boil.
- Remove the duck breasts and place them in a bowl with a slotted spoon. Increase the heat to high and reduce the tomato sauce for 10 minutes or until it is thick enough to coat your pasta.
- Shred the duck with two forks, then return the flesh to the sauce. Season to taste with red wine vinegar and raisins. Place aside.
- Cook your spaghetti when you're ready to serve. Cook the pappardelle in a huge pot of salted water according to the package directions. Add the swede at the last minute of cooking time.
- Drain the pasta, saving a ladleful of water for the sauce.
- Toss the spaghetti with the swede in the sauce. Top with toasted pine nuts, parmesan, and a sprinkling of parsley in individual bowls.