Pappardelle with duck sauce is a perfect Sunday dish, rich in taste, it’s a traditional yet current dish.
Ingredients
- Homemade pappardelle 500 g (see pasta making section to make your homemade pasta)
- Duck breast 600 g
- Carrot 1
- Celery 1 coast
- Medium onions 1
- Bay leaf 1 leaf
- Tomato concentrate 10 g
- Juniper berries 2
- Red wine 150 g
- Meat broth
Directions
- Prepare some broth and keep it warm. Then move on to the chopped vegetables. Remove the filaments from the celery with the potato peeler, or a smooth blade and then chop.Continue cleaning and cutting carrots and onion.
- Finally, chop the duck pulp with a knife into cubes that are not too small. Move to the stove. In a saucepan with a little oil, let the chopped vegetables wither for a while.
- Add the crushed juniper berries with the back of a knife and add the duck meat and scald it a couple of minutes again stirring occasionally.
- Add the laurel, tomato paste and blend with the wine 12.
- When the alcoholic part has evaporated, cover with the lid and cook over low heat for about 3-4 hours: remember to stir every now and then and add a little broth as needed.
- Mix the sauce with pappardelle and top with Parmigiano Reggiano.
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