Pappardelle with Duck and Chestnut Ragù

Name: Pappardelle with Duck and Chestnut Ragù
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 , carrot, peeled and chopped coarse; 2 cups (9 ounces) peeled cooked, chestnuts; 1 , large onion, chopped coarse; 1 , celery rib, chopped coarse; 2 (12-14 ounce), duck leg quarters, trimmed; 1 tablespoon, table salt, plus salt for cooking pasta; 1½ tablespoons, minced fresh rosemary, divided; 1 cup, dry red wine; 2½ cups, chicken broth; ¼ cup, panko bread crumbs; 1 tablespoon, red wine vinegar; 1 pound fresh, pappardelle

4 comments

Italian

Pasta

Duck

For a robust ragù, we found inspiration in the Veneto area of Italy.

SERVES4

TIME3 hours

WHY THIS RECIPE WORKS

We found inspiration in the Veneto area of Italy for our robust ragù that pairs duck with sweet, creamy chestnuts. Slowly browning duck legs produces plenty of flavorful fat for cooking aromatics. Assertive rosemary and acidic red wine cut ...

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