This Pappardelle Duck Ragu is the Winter Comfort Food You Deserve

duck ragu on serving plate
Prep Time
5 min
Cook Time
4 servings

What is the most delicious comfort food you can make at home to fight the dropping temperature outside your cozy kitchen? This pappardelle duck ragu! With luxurious fall-apart duck legs, yummy pasta and plenty of veggies, this may be your go-to recipe all winter long. Also, this is a hearty make-ahead dish: it improves over time and lends a richness to the noodles that keep you wanting more.

Related: Quick and Easy One-Pot Recipes

Like Soo’s duck ragu? Try her pan-fried pork chops and Chinese stir-fried eggplant.



1 ½
tsp kosher salt, divided
duck legs, pat dried
Tbsp olive oil
onion, chopped
sweet bell pepper, chopped
celery rib, chopped
cloves garlic, minced
bay leaves
tsp cracked black pepper
Tbsp tomato paste
cup red wine
can (796 ml/28 oz) San Marzano tomatoes or plum tomatoes, chopped
cup chicken broth
g pappardelle pasta or other pasta
Grated Parmesan



Refrigerate or freeze remaining duck fat to use on potatoes or chicken. Make the ragu up to 4 days ahead. Refrigerate and warm over medium-low heat.

duck ragu ingredients on a countertop
Step 1

Sprinkle duck legs all over with 1 tsp of the salt. Heat the oil in a large Dutch oven over medium-low heat and arrange the duck, skin side down. Cook and render the fat for about 12 minutes so the skin browns and crisps, flip and cook until browned on the other side. Transfer to a plate and drain all but 2 Tbsp fat from the pot.

Step 2

Add the onion and cook on medium, stirring for 5 minutes. Stir in bell pepper, celery, garlic, bay leaves, remaining ½ tsp salt and pepper; cook until translucent, about 5 minutes.

duck ragu cooking in pot
Step 3

Push vegetables to one side and stir in tomato paste, cooking for 30 seconds. Stir in the wine and cook for 1 minute to allow alcohol to evaporate. Add the tomatoes and broth. Bring the mixture up to a simmer and return the duck legs (with any juices) to the pot.

Step 4

Cook partially uncovered over low heat, making sure the sauce is simmering until the duck meat falls off the bone, about 1 ½ hours. Skim excess fat using a spoon if desired.

Step 5

Remove duck legs and using two forks, shred the meat off bones, discarding the skin if unwanted. Stir shredded duck into the sauce.

duck ragu cooking in pot
Step 6

Cook pasta according to package instructions; drain and stir into duck ragout. To serve, sprinkle pasta with Parmesan.

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