Pappardelle with Long-Cooked Duck Sugo

Name: Pappardelle with Long-Cooked Duck Sugo
Yield: serves 4 to 6
Ingredients: 1 pound fresh pappardelle (recipe follows); 4 pounds duck legs (5 or 6 legs) or 1 whole duck cut up; 6 cups poultry or vegetable stock, or as needed; 1/2 cup dried porcini; 1 large onion, chopped (2 cups); 1 cup celery cut in 1-inch chunks; 4 garlic cloves, peeled; 6 fresh sage leaves; 1 cup fresh Italian parsley leaves, loosely packed; 2 tablespoons fresh rosemary needles, stripped from the stem; 6 tablespoons extra-virgin olive oil, plus more for serving; 1 teaspoon coarse sea salt or kosher salt, or to taste; 1 cup dry white wine; Freshly ground black pepper to taste; 1 cup freshly grated Grana Padano or Parmigiano-Reggiano; A food processor; A large, heavy-bottomed sauté pan, wide enough to hold all the duck legs in 1 layer, with a cover; 2 cups all-purpose flour; 1 large egg; 2 egg yolks; 4 tablespoons extra-virgin olive oil; Ice water as needed; (makes 1 pound of dough); A food processor fitted with steel blade; A pasta-rolling machine

December 14, 2011

When duck is braised for sauce in Maremma, pappardelle is the pasta of choice. Therefore, I encourage you to make your own fresh pappardelle, following my recipe here. (Of course, the sauce will be delicious on other fresh pastas, gnocchi, or polenta; and pappardelle is great with other dressings too!) I also recommend using duck legs for this dish rather than a whole duck, as I think they’re tastier and make a better sauce. If you don’t see packaged duck legs, ask your butcher to special-order them for you.

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