How to cook pappardelle with wild duck, Tuscan recipe with white wine and tomato, to be prepared in about 60 minutes, time including preparation and cooking.
Ingredients for 4 people
- 300 g of pappardelle
- 1 carrot
- 1 stalk of celery
- 1 stalk of leek
- 1 onion
- 2 wild ducks already cleaned
- 2 tablespoons of olive oil
- 500 ml of dry white wine
- 1 can of tomato sauce
- 250 ml packaged duck broth
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- 1 bunch of mixed herbs
- starch to thicken
- 1 teaspoon fennel seeds
- 2 teaspoons of grated Parmesan
Time of realization
60 minutes total including cooking
Preparation
1) After peeling and peeling them, cut the carrot, leek, onion and celery into cubes.
2) Once the ducks have been washed and dried, stew them in hot oil, together with the diced vegetables in a pressure cooker, then water with white wine and tomato puree.
3) After thickening for a short time, pour the duck broth.
4) Simmer quickly, remove the lid, let it evaporate and adjust the cooking level, cooking for about 23 minutes depending on the size of the ducks.
5) After cooking, let the steam escape from the pot and remove the lid.
6) Extract the meat using a slotted spoon and quickly pass it under a jet of cold water, then boning it and keep it warm.
7) Add the bunch of aromatic herbs to the broth and reduce it.
8) In boiling salted water, cook the pappardelle according to the cooking times indicated on the package, so that they remain al dente.
9) Remove the bunch of odors, blend the sauce and thicken with a small dose of maranta starch.
10) Arrange the pappardelle on the previously heated dishes, then deposit the meat and cover with the sauce.
11) Serve on the table after sprinkling everything with fennel seeds and grated Parmesan.
