From Chef Michael Galata

Recipe Serves: 5

A Note from Chef Galata:

This savory duck dish is a great main course for a festive spring gathering.

Ingredients:

• 2 lbs ground duck meat
• 1/2 cup of chopped onions
• 1/4 cop of chopped carrots
• 1/4 cup of chopped celery
• 1 tablespoon of chopped garlic
• 2 tablespoons of tomato paste
• 1 tablespoon of fennel seeds
• 1 cup of red wine
• 1 cup of porcini water (strained water from soaking of dry porcinis)
• Zest of 1/2 a lemon
• 3 bay leaves
• 3 cups of chicken broth
• 1 cup extra virgin olive oil
• Bouquet garni
• Parsley (2 tablespoons) and parmigiano (3oz.) for garnish
• Salt and pepper to taste
• Zest of 1/2 a lemon

Instructions: 

1. Heat up 3 tablespoons of olive oil in a sauté pan; addduck meat, salt and pepper to taste and cook till browned.
2. In a separate pan, heat up olive oil and add chopped carrots, onions and celery, cook till vegetables are tender, then add chopped garlic and cook for 2 more minutes. Set aside.
3. When duck meat is done, drain the fat, add wine and return to heat. Cook till the liquid is almost gone, then add porcini water and cook till half the liquid is gone. Then add sautéed vegetables, chicken broth, tomato paste, bouquet garni, lemon zest, bay leaves, salt and pepper. Cook for about 40 min on a small flame.
4. Cook pappardelle till al dente in salted water, strain. Put pasta and half ragù in a large bowl, add 2 tablespoons of extra-virgin olive oil. Divide into 4 bowls and top with the rest of the ragù. Garnish with parsley and parmigiano.