Pappardelles with Confit Duck Ragu and Wild Mushrooms
Wide, silky pappardelles wrapped around a confit duck ragu, golden wild mushrooms, and roasted cherry tomatoes. A rustic yet refined dish that combines the generosity of Southwestern cuisine with the elegance of Italian pasta.
🛒 Ingredients
2 servings
- 500 g fresh pappardelles (or high-quality dried pappardelles)
- 400 g shredded confit duck (shredded confit legs, fork-shredded at the table)
- 300 g sliced wild mushrooms (shiitake, oyster, or Paris mushrooms)
- 200 g cherry tomatoes
- 4 finely chopped cloves of garlic
- 8 fresh sage leaves
- 4 sprigs of fresh thyme
- 80 g freshly grated Parmesan cheese
- 4 tablespoons extra-virgin olive oil
- Sea salt and black pepper from the mill
- A pinch of Espelette pepper (optional)
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Directions
- 1
Preheat the oven to 180°C. Arrange the cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with a little extra-virgin olive oil, season with salt and black pepper, and sprinkle with a few sprigs of thyme. Roast for 12-15 minutes or until lightly confited and starting to burst.
- 2
If using canned confit duck legs, reheat them gently in a pan or oven, then shred the meat at the table, removing the skin and bones. Reserve.
- 3
In a large skillet or sauté pan, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the chopped garlic, 4 ciseled sage leaves, and thyme sprigs. Cook for 30 seconds or until the garlic is translucent and fragrant.
- 4
Add the sliced wild mushrooms in a single layer. Let them brown without stirring for 3-4 minutes to caramelize well, then flip and cook for an additional 2 minutes. Season with salt and black pepper.
- 5
Incorporate the shredded confit duck into the skillet with the mushrooms. Mix gently and let simmer over low heat for 3-4 minutes or until the flavors meld together and the duck is hot.
- 6
Bring a large pot of water to a boil. Generously season the water (the water should be as salty as the sea). Cook the pappardelles according to the package instructions, keeping them al dente – they will finish cooking in the skillet.
- 7
Before draining the pasta, reserve a ladleful (approximately 150 ml) of cooking water.
- 8
Drain the pappardelles and add them directly to the skillet with the duck and mushrooms. Add half the reserved cooking water. Mix gently over medium heat for 1-2 minutes or until a creamy sauce forms. Add more cooking water if needed to achieve a smooth consistency.
- 9
Divide the cooked pasta among preheated shallow dishes. Arrange the roasted cherry tomatoes on top in harmony. Sprinkle generously with grated Parmesan cheese, garnish with fresh sage leaves, and finish with a drizzle of extra-virgin olive oil and a turn of black pepper from the mill.
💡 Chef's Tip
The secret to a sauce that perfectly coats the pasta lies in the cooking water: rich in starch, it emulsifies the duck fat and creates a natural, silky liaison without needing cream. Add it gradually and work the pasta over high heat while stirring – this is the Italian 'mantecatura' technique applied to our Southwestern confit.
