Pappardelle with Duck Confit

Recipe Overview

Pappardelle and duck are a natural pairing in central Italian cooking. The width of the pasta holds the ragù beautifully, while the slow-cooked duck brings richness, depth, and a rustic elegance. This preparation balances long-cooked savory flavor with brightness from white wine and the sweetness of classic soffritto.

Ingredients

Ingredients, inventory requirements and labor use the same planned serving count.

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  Duck Legs1360 g — Bone-in duck legs; keep the legs inventory identity.Dedicated duck-leg graphicIdentity: duck_legs
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  Fresh Thyme15 g — Fresh thyme; bay leaves are listed separately below.Identity: TC-HERB-THYME-001
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  Bay Leaves3 leaf — A few bay leaves; 3 leaves is the existing detailed-record allowance.Inventory unit conversion requires a measured yieldIdentity: HERB-BAY-LAUREL
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  Sea Salt5 g — To taste; 5 g is the existing base planning allowance.Identity: SPICE-SALT-0001
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  Black Pepper2 g — To taste; 2 g is the existing base planning allowance.Identity: SPICE-PEPPERCORN-BLACK
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  Carrots2 whole — Jumbo carrots, small dice; no count-to-weight yield assumed.Inventory unit conversion requires a measured yieldIdentity: TC-VEG-CARROT-001
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  White Onion1 whole — Large white onion, small dice; no count-to-weight yield assumed.Inventory unit conversion requires a measured yieldIdentity: TC-VEG-ONION-WHITE
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  Celery4 stalk — Celery stalks, small dice; no count-to-weight yield assumed.Inventory unit conversion requires a measured yieldIdentity: VEG-CEL-001
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  Dry White Wine375 ml — Dry white wine for the reduction.Identity: white_wine_dry
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  Tomato Paste16 g — Identity: tomato_paste
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  Vegetable Stock950 ml — Prepared vegetable stock for the duck-bone extraction.Identity: vegetable_stock
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  Fresh Pappardelle900 g — Fresh pappardelle; the linked preparation is the fresh pasta dough recipe.Shared fresh-pasta dough graphicIdentity: fresh_pappardelle
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  Grana Padano80 g — Finely grated; choose Grana Padano OR Parmigiano, not both.Identity: TC-DAIRY-GRANA-PADANO-001
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  Duck Fat 30 g — As needed. Detailed record: 30 g; legacy inventory map: 45 g. Confirm the planning allowance below. Duck-family graphic Identity: duck_fat

Preparation

1. Slow-cook the duck: Pat the duck legs dry and season with sea salt, black pepper, and fresh thyme. Wrap tightly in foil and bake at 200°F / 95°C for about 4 hours until very tender. Cool slightly, remove the meat from the bones, shred, and reserve the rendered fat.
2. Prepare the soffritto: In a wide pan, warm 2 to 3 tablespoons of duck fat or olive oil. Add the onion, celery, and carrot and cook slowly until soft, sweet, and lightly golden.
3. Build the ragù: Roast the duck bones briefly, then simmer them with tomato paste, bay leaves, herb trimmings, and vegetable stock for 30 to 40 minutes. Strain into the soffritto, add the white wine, and reduce until glossy and concentrated. Fold in the shredded duck and simmer gently for 10 minutes. Taste and adjust seasoning.
4. Cook the pasta: Boil the fresh pappardelle in well-salted water until al dente. Transfer directly to the ragù with a splash of pasta water and toss carefully so the sauce coats the pasta evenly.
5. Finish and plate: Off heat, finish with a small knob of butter if desired and part of the grated cheese. Plate in warm bowls, spoon extra ragù over the top, and finish with fresh thyme and more shaved or grated cheese.