Duck ragù with pappardelle and parsnip

• olive oil↗2 tbsp tbsp
• duck breasts↗2

  skin removed

• onion↗1

  finely chopped

• fennel seeds↗1 tsp tsp
• garlic cloves↗2
• bay leaf↗1
• parsley↗½ small pack

  leaves removed, stems finely chopped

• thyme sprigs↗8

  leaves removed

• red wine↗150ml ml
• tomato paste1 tbsp tbsp
• plum tomatoes↗400g can g

  400g can

• broth↗200ml ml
• red wine vinegar1 tsp tsp
• raisins↗1 tbsp tbsp
• toasted pine nuts

  and parmesan for serving

• свіжі паппарделле↗
• пастернак↗750g

  (1 великий або 2 маленькі) очищений, потім нарізаний товстими смужками за допомогою овочерізки

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a large deep skillet over high heat and sear the duck breasts for 2 minutes each side until nicely golden, then set aside. Pour off the fat into a container (save it if you wish) and reduce heat to medium, then add the remaining olive oil. Add the onion and fennel seeds, sprinkle a generous pinch of salt and cook 5 minutes until the onion begins to soften. Add the minced garlic, bay leaf, parsley stems and thyme leaves, stir well and cook another 2 minutes.

2. 2

   Increase the heat, pour in the red wine and cook 2 minutes until it reduces slightly. Add the tomato paste and the contents of the canned tomatoes together with the broth, stir and bring to a boil, then lower to a minimum heat, return the duck breasts to the pan, cover and simmer gently for 40‑45 minutes until the meat is tender.

3. 3

   Remove the duck breasts with a slotted spoon, place in a bowl, increase heat and reduce the tomato sauce for about 10 minutes until it thickens enough to coat the pasta. Using two forks shred the duck, then return the meat to the sauce. Add the red wine vinegar and raisins, season to taste and set aside.

4. 4

   When ready to serve, cook the pasta. Heat a large pot of salted water, add the pappardelle and cook according to the package instructions. Add the parsnip strips during the last minute of cooking. Drain, reserving half a cup of the pasta cooking water. Toss the pasta and parsnip with the sauce, divide onto plates and sprinkle with toasted pine nuts, parmesan and scattered parsley.