Duck pappardelle
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
Ingredients
- 300ml chicken stock
- 25g unsalted butter
- 1 tbsp vegetable oil
- 200g duck livers, trimmed of sinew and cut into 4cm pieces
- 2 red onions, thinly sliced
- 300g pappardelle
- 75ml red wine vinegar
- a small bunch flat-leaf parsley, chopped
Method
- STEP 1
Boil the chicken stock in small pan until syrupy and reduced to around 3-4 tbsp.
- STEP 2
Meanwhile, put the butter and vegetable oil into a hot frying pan and, once the butter is foaming, add the duck livers and cook on high until browned all over. Scoop out of the pan onto a plate. Add the onions to the same frying pan, along with a big pinch of salt. Reduce the heat and cook very gently for 45 minutes until really sticky and browned.
- STEP 3
Cook the pasta in a large pan of salted boiling water following pack instructions.
- STEP 4
Add the red wine vinegar to the onions and simmer until reduced by half. Stir the reduced stock, livers and any juices from the plate in with the onions.
- STEP 5
Drain the pasta and add to the liver and onion pan along with 1-2 tbsp of pasta cooking water. Toss together then serve with parsley sprinkled on top.
