A rich, indulgent, hearty Italian winter stew of tender duck, chestnuts, and pancetta, served with fresh pappardelle.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
By Theo Randall
From Saturday Kitchen
This dish is relatively high in fat and calories due to the duck, pancetta, and butter. It’s a rich, indulgent meal best enjoyed in moderation (nutri-score).
Equipment
- Large saucepan
- Frying pan
- Non-stick frying pan
- Whisk
- Tongs
£9.99 (available from £9.99)
Ingredients
For the duck ragú:
- Duck breasts: 2, trimmed and cut into 1cm cubes (skin reserved)
- Olive oil: 1 tbsp
- Red onion: 1, finely chopped
- Celery: 2 sticks, finely chopped
- Fresh thyme: 1 tsp, chopped
- Cooked chestnuts: 90g, finely chopped
- Red wine: 150ml (ideally Valpolicella)
- Port: 5 tbsp
- Salt and freshly ground black pepper: to taste
For the chestnut garnish:
- Pancetta: 6 slices, thinly cut and sliced into very fine matchsticks
- Cooked chestnuts: 90g, finely chopped
- Fresh thyme: ½ tsp
For the pasta:
- Fresh pappardelle: 250g
- Unsalted butter: 50g
- Parmesan: 75g, grated, plus extra to serve
Method
Prepare the Duck Ragú
- Place duck skin in a hot frying pan to render fat.
- Season duck meat with salt and pepper.
- Remove melted duck skin and add chopped duck to the pan.
- In a separate saucepan, heat olive oil and fry onion and celery for 2 minutes.
- Transfer browned duck to the saucepan with onion and celery.
- Add thyme, chestnuts, red wine, and port.
- Reduce liquid for 1 minute over high heat.
- Cover and simmer on lowest heat for 1 hour, checking liquid level after 30 minutes.
Finish the Ragú
- After 1 hour, whisk the ragú to break up the meat.
- Transfer to a large non-stick frying pan and keep warm.
Prepare the Chestnut Garnish
- Cook pancetta matchsticks in a small frying pan until golden-brown.
- Add chopped chestnuts and cook gently for 5 minutes.
Cook the Pasta and Assemble
- Boil salted water and cook pappardelle until al dente (about 3 minutes).
- Transfer pasta to the ragú using tongs.
- Add butter, Parmesan, and a ladle of pasta water.
- Cook for 1 minute, toss well, and season to taste.
- Serve in hot bowls topped with chestnut garnish, fresh Parmesan, and black pepper.
Nutri-score Health Check
This dish receives a Nutri-Score of D, indicating it’s less healthy. The score is based on the high fat content from duck, pancetta, and butter, as well as the calorie-dense nature of the ingredients. The presence of vegetables and whole grains is limited, contributing to the lower score. While the dish is rich in protein and provides some nutrients from chestnuts, its overall nutritional profile places it in the less healthy category. This score is automatically calculated from the ingredients and should be considered as a guide only.
Recipe FAQ
- Can I use dried pasta instead of fresh pappardelle? Yes, you can use dried pasta, but adjust the cooking time according to package instructions.
- Is there a substitute for duck breast? You could use chicken thighs as a substitute, though the flavour profile will change.
- Can I make this dish ahead of time? The ragú can be made ahead and reheated, but cook the pasta fresh when serving.
- What wine pairs well with this dish? A medium-bodied Italian red like Chianti or Barbera would complement this dish nicely.
- Can I freeze the leftover ragú? Yes, the ragú freezes well for up to 3 months. Thaw and reheat gently before serving.
- Is there a vegetarian alternative to pancetta? For a vegetarian option, you could use smoked mushrooms or sun-dried tomatoes for a savoury flavour.
- How can I make this dish gluten-free? Use gluten-free pasta and ensure your chestnuts and other packaged ingredients are certified gluten-free.
- What sides would go well with this pasta dish? A simple green salad or roasted vegetables would balance the richness of the pasta.
- Can I use pre-cooked chestnuts? Yes, pre-cooked vacuum-packed chestnuts work well in this recipe.
- How long will leftovers keep in the refrigerator? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.