Name: Pappardelle with duck ragu and green beans in a brown butter sauce
Prep time: 40 min
Cook time: 3 min
Total time: 43 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,duck leg-and-thigh portions, skin removed 4,carrots, finely chopped 2,celery stalks, finely chopped 2,onion, finely chopped 1,garlic cloves, finely chopped 4,rosemary sprigs 2,bay leaves 2,red wine (preferably Pinotage) 250ml,chicken stock 500ml,tomatoes can 1 x 400g,tomato paste 2T,Sea salt and freshly ground black pepper, to taste ,green beans 350g,butter 4T,lemon 1/2,pappardelle, cooked al dente 400g,Parmesan, for serving

Duck recipes

Duck spring rolls

2 hours, plus 30 minutes if necessary

Pomegranate and citrus slow-roasted duck buns

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

4 free-range duck fillets
Sea salt and freshly ground black pepper to taste
1/4 cup pomegranate syrup
1 cup good-quality chicken stock
3 oranges
1 grapefruit
2 T olive oil
4 crusty Portuguese rolls
2 carrots, peeled
1 cup red cabbage shredded
1 cup cabbage shredded
½ red onion sliced
2 T good-quality mayonnaise

Method

Preheat the oven to 180°C. Rub the duck fillets with sea salt and arrange in an ovenproof casserole.

Add the pomegranate syrup, chicken stock, the juice of 1 orange and a piece each of orange and grapefruit peel.
Drizzle with olive oil and cover with foil. Roast for 1 hour, removing the foil 30 minutes before the end of the cooking time to brown the skin.

Slice and serve on crusty rolls with a good spoonful of citrus slaw.

To make the citrus slaw, peel the remaining oranges and the grapefruit and cut the flesh into bite-sized chunks. Place in a large mixing bowl.
Grate the carrots into the bowl and mix in both cabbages, the red onion and mayonnaise. Season to taste.

This is a test recipe

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