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Duck Ragu with Pappardelle

Duck Ragu with Pappardelle

By OcadoLife
Published on 28 August 2026
This crowd-pleasing Duck Ragu with Pappardelle from chef and author Olivia Cavalli shows how Italian cooking uses time rather than effort to build flavour. “A pinch of cinnamon in the rich, meaty sauce will have everyone guessing what’s making this so good, so be sure to include it,” says Olivia. Serve piled onto a big platter for added wow factor.
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Time and servings

3 hrs 10 minsTotal time
6Servings
10 minsPrep time
3 hrsCooking time

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 4 duck legs
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 rosemary sprigs, leaves stripped and finely chopped
  • 2 bay leaves
  • 250ml white wine (optional)
  • 2 (400g) tins chopped tomatoes
  • 2 tbsp tomato purée
  • 1.5L chicken stock
  • 100ml whole milk
  • 1 tsp ground cinnamon
  • 25g pack sage leaves
  • 500g pack pappardelle
  • 25g salted butter
  • 1 large handful grated parmesan, to serve (optional)

Method

  • Step 1

    Heat 1 tbsp of oil in a large, deep pan over medium heat. Season the duck legs with salt; cook skin-side down for 10 mins (approx.) until golden. Remove to a plate and set aside.

  • Step 2

    Add the onion, carrot and celery to the same pan with a pinch of salt. Cook for 15 mins (approx.), stirring now and then, until softened and lightly golden. Add the rosemary and bay; cook for 5 mins more until fragrant.

  • Step 3

    Pour in the wine (if using) and bubble until reduced by half. Add the tinned tomatoes, tomato purée and stock. Bring to the boil, then reduce the heat to low. Return the duck to the pan and simmer uncovered for 2 hrs.

  • Step 4

    Remove the duck to a chopping board. When cool enough to handle, discard the skin and bones, then shred the meat with a fork. Return the meat to the pan and bring to a simmer.

  • Step 5

    Add the milk and cinnamon, then cook for 30 mins or until rich and thickened. Season to taste.

  • Step 6

    Heat the remaining tbsp oil in a frying pan over medium heat. Add the sage; fry for 2 mins or until crisp. Remove with a slotted spoon to a plate lined with kitchen towel to drain. Sprinkle with a little sea salt.

  • Step 7

    Meanwhile, cook the pasta in a large pan of boiling salted water as per pack instructions until al dente. Drain, reserving a mugful of cooking water. Toss the pasta through the ragu, adding a splash of cooking water and the butter, until glossy and coated. Pile onto a big serving platter or divide among bowls; serve scattered with the crispy sage, with parmesan on the side, if liked. Leftovers will keep chilled in an airtight container for 3 days or frozen for up to 3 months.