PAPPARADELLE WITH DUCK CONFIT AND MUSHROOM RAGU

 

Ingredients:

• 1 pound papparadelle or tagliatelli pasta, cooked “al dente”, drained
• 2-4 legs and thighs duck confit (if not available, use about 3 cups shredded pork or chicken)
• 2 cups chicken or beef broth
• 4 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 8 ounces sliced crimini mushrooms
• 2 cups mini heirloom tomatoes, halved
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 cup red wine

 
In a large skillet, bring the duck legs and thighs to a simmer in the broth.  Cover; cook for 10 minutes until the meat can be pulled off the bones.  Chop the meat and add back to the broth in the skillet.  Transfer to a bowl.  In same skillet, heat the butter until melted.  Add the shallot, mushrooms and tomatoes.  Allow to cook, untouched for 2-3 minutes over medium heat, then stir once adding the salt and pepper.  Add the thyme and wine.  Cook for 4-5 minutes.  Add the duck confit and broth to the pan.  (Can be done hours in advance.)
 
Bring the papparadelle to a boil in salted and oiled water.  Cook until “al dente.”  Drain.

Add the pasta to the sauce.  Toss gently.  Taste for seasoning.  Serve at once.  Serves 4-6.