Duck Ragù With Pappardelle

• 1 None whole duck
• 1 tbsp olive oil
• 1 None onion, finely diced
• 1 None carrot, finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, finely diced
• 1 2/3 cups red wine
• 2 cans (14 oz each) diced tomatoes
• None None Bouquet garni of rosemary, thyme, parsley and 3 bayleaves, tied together with string
• 1 1/3 lbs pappardelle pasta
• None None Good quality olive oil, grated Parmesan cheese, chopped rosemary , to serve

1. Preheat the oven to 400u0b0F. Place duck on a wire rack in a roasting pan. Season duck. Roast for 30 mins, turning over after 15 mins to brown both sides. Remove duck from oven. Reduce temperature to 325u0b0F.
2. Meanwhile, in a Dutch oven large enough to fit the duck, heat oil on medium-high heat. Saute onion, carrot, celery and garlic until soft. Add wine, tomatoes, bouquet garni and browned duck. Cover. Cook in oven for 2-3 hours or until meat is falling off the bones.
3. Remove bouquet garni. Pull meat from bones, discarding bones. Return meat to pan; mix well. This can be done the day before and the ragu refrigerated (or freeze for a later date).
4. Meanwhile, cook pasta in large saucepan of boiling salted water according to package directions. Drain and return to pan. Add hot ragu to the pasta; toss to coat. Sprinkle with olive oil, Parmesan cheese, rosemary and black pepper.

duck, olive oil, onion, carrot, celery, garlic, red wine, tomatoes, bouquet garni, pasta, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36882 (may not work)