Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, who favors a hyper-natural approach and the use of amphorae for red wines. Chef Marco Canora's pasta with braised duck is just the thing with Cornelissen's red; this version calls for duck confit.
More Great Pastas
4 store-bought duck confit legs
1/4 cup extra-virgin olive oil
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
Salt and freshly ground black pepper
12 Niçoise olives, pitted and halved
1/2 tablespoon rosemary leaves
1 garlic clove, minced
1/2 cup dry red wine
2 cups chicken stock
6 tablespoons unsalted butter
1/2 pound pappardelle
1/2 cup freshly grated Parmigiano-Reggiano cheese
How to Make It
Microwave the duck legs at high power for 1 minute, until warm. Remove the skin from the legs and reserve it for another use. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.
In a large, deep skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes. Add the olives, rosemary and garlic and cook over high heat, stirring, until fragrant, about 1 minute. Add the duck and stir gently to coat with the vegetables. Add the wine and simmer for 1 minute. Add the stock and simmer until the liquid is reduced to 3/4 cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm.
In a large pot of boiling salted water, cook the pasta until al dente; drain. Add the pasta to the ragù and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the 1/2 cup of cheese and the remaining butter. Season with salt and pepper and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.