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Duck ragú with fresh pappardelle
Fruit and vegetables
1
red onion
, finely chopped
2 sticks
celery
, finely chopped
1 tsp chopped fresh
thyme
½ tsp fresh
thyme
Tins, packets and jars
250g/9oz fresh
pappardelle
Cooking ingredients
1 tbsp
olive oil
90g/3¼oz cooked
chestnuts
, finely chopped
salt and freshly ground
black pepper
90g/3¼oz cooked
chestnuts
, finely chopped
Drinks
5 tbsp
port
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
75g/2½oz grated
Parmesan
, plus extra to serve
Meat, fish and poultry
2
duck
breasts, trimmed and cut into 1cm cubes (skin reserved)
6 slices thinly cut
pancetta
, sliced into very fine matchsticks
Other
150ml/5fl oz
red wine
(ideally Valpolicella )
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