Ribbon noodles with duck ragout

Name: Ribbon noodles with duck ragout
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 Leg of duck (approx. 275 g each); 3 Onions; 600 g Carrots; 250 g Celeriac; 2–3 Bay leaves; 8–10 Peppercorns; 7-10 Tbsp Salt; 5 Cloves; 400 g Celery; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 ml dry red wine; 200 g Noodles (e.g. pappardelle); 1 1/2 TABLESPOONS Flour; 2 TABLESPOONS Cranberries (glass)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 Leg of duck (approx. 275 g each)
3 Onions
600 g Carrots
250 g Celeriac
2–3 Bay leaves
8–10 Peppercorns
7-10 Tbsp Salt
5 Cloves
400 g Celery
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
250 ml dry red wine
200 g Noodles (e.g. pappardelle)
1 1/2 TABLESPOONS Flour
2 TABLESPOONS Cranberries (glass)

Directions

1
Wash duck legs thoroughly. Peel onions and cut 2 onions into slices. Peel and wash the carrots and cut 2 carrots in half. Peel and wash the celeriac and cut it into large pieces.
2
Place the legs of duck side by side in a wide pot. Add onion slices, celery, bay leaves, peppercorns, 2 teaspoons salt, halved carrots, cloves and 1 litre water. Bring to the boil covered, approx. 1 pint
3
In the meantime dice the remaining carrots. Clean, wash and chop the celery. Finely dice 1 onion. Remove the duck legs from the stock, drain. Pour the stock through a sieve and collect. Heat the oil in a roasting pan and fry the duck legs in it thoroughly all around.
4
Add the celery, carrot cubes and onion. Fry briefly. Season with salt and pepper. Deglaze with wine and stock, bring to the boil and stew covered for about 50 minutes. Remove the duck legs and let them cool down a little.
5
Cook the pasta in boiling salted water according to the instructions on the packet. Stir flour and 5-6 tablespoons of water until smooth. While stirring, add to the duck stock, bring to the boil and simmer for 2-3 minutes. Remove duck meat from skin and bones.
6
Add meat and cranberries to the sauce, heat again and season with salt and pepper. Pour the pasta into a sieve, rinse and drain and arrange on plates with the ragout.