Duck Ragù With Pappardelle - cooking recipe

Ingredients

1 None whole duck
1 tbsp olive oil
1 None onion, finely diced
1 None carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely diced
1 2/3 cups red wine
2 cans (14 oz each) diced tomatoes
None None Bouquet garni of rosemary, thyme, parsley and 3 bayleaves, tied together with string
1 1/3 lbs pappardelle pasta
None None Good quality olive oil, grated Parmesan cheese, chopped rosemary , to serve

Preparation

Preheat the oven to 400\u00b0F. Place duck on a wire rack in a roasting pan. Season duck. Roast for 30 mins, turning over after 15 mins to brown both sides. Remove duck from oven. Reduce temperature to 325\u00b0F.
Meanwhile, in a Dutch oven large enough to fit the duck, heat oil on medium-high heat. Saute onion, carrot, celery and garlic until soft. Add wine, tomatoes, bouquet garni and browned duck. Cover. Cook in oven for 2-3 hours or until meat is falling off the bones.
Remove bouquet garni. Pull meat from bones, discarding bones. Return meat to pan; mix well. This can be done the day before and the ragu refrigerated (or freeze for a later date).
Meanwhile, cook pasta in large saucepan of boiling salted water according to package directions. Drain and return to pan. Add hot ragu to the pasta; toss to coat. Sprinkle with olive oil, Parmesan cheese, rosemary and black pepper.