Pappardelle with Duck and Juniper Ragù
Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy
Every year a group of chefs from Florence's Apicius International School of Hospitality comes to the Beard House to cook. In 2009 they prepared this delicious pasta with duck ragù—just one of the many memorable dishes from their menu.
- 1/2 pound duck breast, skin removed
- 1 tablespoon dried juniper berries
- Zest of 2 oranges
- Zest of 1 lemon
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- Salt and fresh ground pepper, to taste
- Fresh rosemary
- 1/2 cup red wine
- 1/4 cup brandy
- 1 can (14 ounces) diced tomatoes
- 2 cups chicken stock
- 1/2 pound dry pappardelle pasta
Rub the meat with the whole juniper berries, orange zest, lemon zest, rosemary, and bay leaf. Cover and refrigerate overnight.
Remove the duck breast from the herbs and dice the meat. Heat olive oil in a large saucepan over medium heat. Sauté the onion, carrot, and celery until soft, about 5 to 10 minutes. Add the garlic and cook until fragrant. Add the diced meat. Cook until the meat has changed color, about 5 to 7 minutes. Add the red wine and brandy; cook until the alcohol has reduced and evaporated, about 2 minutes. Add the tomatoes and chicken stock. Simmer for 45 minutes, until the sauce is rich and thick.
Bring a large pot of water to a boil. Cook the pasta until al dente. Strain pasta. Mix pasta with ragù to serve.