We deliver Australia wide
Call 1300 303 307

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Pappardelle with Duck Ragu & Porcini

Preparation time
15 mins
Cooking time
2-3 hrs
Serves
4

The freshest Australian produce and the passion of Northern Italian cuisine combine at Trattoria d'Soumah, which overlooks the Soumah Heham vineyard and the Warramate Hills of the gorgeous Yarra Valley. Crafted by chef Paul Phelan, its menu is rich with fresh seasonal ingredients from the kitchen garden, as found in plates like this duck ragu, whose distinct flavours are superbly matched by an earthy Soumah Pinot Noir.

INGREDIENTS

4 duck Marylands

10g dried porcini

1 clove garlic, finely sliced

1 brown onion, finely diced

1 carrot, finely diced

1 celery stalk, diced

1 sprig sage

1 sprig thyme

1 bay leaf

3 tablespoons tomato paste

100 ml white wine

600ml chicken stock

2 tablespoons chopped parsley

400g fresh or dried pappardelle

80g Pecorino, grated

Micro basil to garnish

METHOD

1. Pre-heat oven to 150°C.

2. Pour 200ml of hot water over the porcini mushrooms, let steep for ½ hour.

3. Place a large pan over medium-high heat. Season duck legs with salt and a little olive oil. Place legs into pan, skin side down, and cook for around 5 minutes. Turn and cook for a further 1-2 minutes. Set aside.

4. Tip off any excess fat from the pan, then add the onion, garlic, carrot, celery, thyme, sage and bay leaf. Cook gently for 5-6 mins or until softened. Remove porcini from the water and roughly chop, reserving liquid. Add the porcini to the pan and cook for a further 3 mins. Add the tomato paste and cook for 2 mins. Deglaze with the white wine and reduce. Pour in the soaking water from the porcini and the chicken stock. Bring to the boil, season to taste, and tip over the duck legs. Cover with a lid or foil, and place into the oven for approximately 2 hours, or until the meat falls easily from the bone.

5. Remove from the oven, rest for half an hour. Remove the duck legs and pick the meat, removing the skin and bones. Remove the thyme, bay and sage from the liquid and return the meat. Bring to a simmer, check seasoning and keep warm.

6. Cook pasta in a large pot of salted water until al dente. Drain and mix through the ragu, adding pasta water if the sauce is too thick. Portion into 4 bowls, and finish with pecorino and micro basil.

Wine Match: Soumah Upper Ngumby Pinot Noir 2019

Food
Preparation time
15 mins
Cooking time
2-3 hrs
Serves
4

SHARE