• Prep Time: 2 hours
  • Cook Time: 3 hours
  • Total Time: 5 hours
  • Yield: 4-6 1x


For the pasta dough:

  • 3 cups durum wheat
  • 4 eggs
  • Salt
  • The zest of 1 orange

For the roasted duck:

  • 1 whole duck, 5-6 pounds
  • Salt and pepper

For the duck stock:

  • Duck bones 500 g
  • 2 onions
  • 1 celery stalk
  • 1 carrot
  • 4 L water

For the marinade:

  • 2 bay leaves
  • 2 cloves garlic
  • 1 tablespoon juniper berries
  • 2 sprigs rosemary
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the duck ragu:

  • 812 ounces roasted duck meat (skin off)
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup red wine
  • ¼ cup brandy
  • 16 ounces tomatoes (peeled, and chopped or pureed)
  • 2+ cups duck stock

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


For the Pasta:

  1. Combine all the ingredients in the usual way, mix until a smooth dough is obtained. Wrap in plastic and allow to rest 30 minutes before forming the pappardelle.

To roast the Duck

  1. Preheat the oven to 375°F (190°C). Remove any excess fat from the neck and body cavities and rinse the duck well, inside and out, under cold water; pat dry with a paper towel. With a small, sharp knife, pierce the skin of the duck all over, about an inch apart. Rub salt and pepper into the skin of the duck.
  2. Place the duck on a rack in a roasting tray, breast side up. Pour a few cups of boiling water over the duck and into the roasting tray. Roast the duck for 2-3 hours or until no fat remains and the skin is crispy, turning the duck over after every 30 minutes. The internal breast temperature should be 165°F (75°C).
  3. Once the duck is cooked, remove it from the oven and transfer it onto a carving board. Let it rest for 15 minutes. Remove the meat, starting with the legs and thighs (dark meat), and then the breasts, until about a half pound (8-12 ounces) is off the bone. Place the meat in a bowl and add the marinade. Let the meat marinate overnight.

For the duck stock:

  1. Once the meat is removed, brown the bones in the oven at 400°F for 20 minutes, add the vegetables peeled and cut roughly and cook for further 10 minutes. Remove from the oven and put in a pot. Cover with water and allow to simmer for 2 hours, skimming constantly. Strain and chill until ready to use.

For the duck ragu:

  1. Finely chop the onion, celery and carrot and sauté’ gently with olive oil until golden. Remove the marinade from the meat. Dice the meat and add it to the previously cooked onion mixture. Sauté the meat until it changes color, sprinkle with red wine and brandy, allowing each to evaporate.
  2. Add the tomatoes, duck stock, salt and pepper. Allow to cook about 45 minutes.
  3. Bring a pot of generously salted water to boil. Cook the pappardelle until just shy of al dente.
  4. Drain the pasta and add to the ragu. Let them cook together for about a minute. Serve immediately with a sprinkle of grated Parmigiano.


*Cooking time breakdown:2+ hours to roast the duck; 2+ hours to cook the stock, 1 hour to make the pasta, 1 hour to cook the ragu.
* Cooking and prep time can be reduced by using store bought fresh pasta, duck breast, chicken stock, and canned tomatoes (but that’s a lot of cheating….)