Asian Duck Ragu With Pappardelle
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1.5 hours
- oil for frying
- 1 red or brown onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 1 inch ginger, sliced
- 350g/12.4ozs. duck meat stripped from a Peking duck or use duck breasts
- 3 cups chicken stock
- 2 tablespoons hoi sin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 375g dried pappardelle pasta
- 1 stalk green spring onion, sliced
Step 1 - Fry the onion in oil until translucent and then add the garlic and ginger and fry for around 30 seconds or so. Add the duck meat, stock, hoi sin sauce and two soy sauces.
Step 2 - Place the lid on the pot and bring to a boil and then simmer with the lid on for 1 hour or until the meat is soft and falls apart. If you still have a lot of sauce you can reduce it down by simmering without the lid (but I find that the pappardelle soaks up a lot of sauce).
Step 3 - Boil the pappardelle in plenty of salted boiling water. Toss in the pasta sauce and serve with extra spring onions.