I am experimenting with other forms of poultry, tonight duck and tomorrow turkey. I found this recipe by Marco Canora in Food & Wine. http://www.foodandwine.com/recipes/pappardelle-with-duck-ragu
I bought the duck confit at the grocery store as per the recipe and bought fresh pasta too. If you're feeling industrious you could make the duck confit and the pasta. Buying both makes this a quick and easy dish.
Pappardelle with Duck Ragu my way
2 store-bought duck confit legs
2 tablespoons extra-virgin olive oil
1/2 onion, minced
2 carrots, minced
2 ribs of celery, minced
Kosher salt and freshly ground black pepper
1 small rosemary sprig, chopped
1 garlic clove, pressed
1/2 cup dry red wine
1 cup chicken stock
3 tablespoons unsalted butter
10 ounces fresh pappardelle
Freshly grated Parmigiano-Reggiano cheese
Microwave the duck legs at high power for 1 minute, until warm. Remove the skin from the legs and discard any fat. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.
In a medium 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 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 remaining butter. Season with salt and pepper and serve.
Dish into flat wide bowls and add the cheese. I used a Petite Sirah from Main & Geary and we drank the rest with dinner. It was a good match. We loved this dish and I like the idea of using duck confit. I want to try this in another dish. Mike felt very sophisticated eating "Pappardelle with Duck Ragu" but really it's a rustic and homey dish. Enjoy!