Recipe Anitra Selvatica Con Pappardelle

Pappardelle al ragu di anatra – Adobe


  • One wild duck
  • One celery stalk, chopped
  • One carrot, chopped
  • One small onion, chopped
  • Four tbs. oil
  • Two tbs. butter
  • 3 oz. prosciutto, cut into strips
  • 1 oz. white wine
  • 1 lb. ripe tomatoes
  • salt
  • pepper
  • One pinch of fennel seeds
  • 1 lb. fresh pappardelle

How to make Anitra selvatica con pappardelle:

Wash and dry the bird and cut it into equal pieces. Chop the celery, carrot, and onion and brown in oil, butter, and prosciutto in a saucepan. Add the duck and brown well, then splash with wine. When the wine has evaporated, add the tomatoes seeded, peeled, and chopped. Add salt and pepper and cook slowly for l 1/2 hours. Add the fennel seeds and cook for another 20 mins. Remove the pieces of duck and keep them warm. Strain the sauce, return it to the pan and add the duck. Heat through.

Cook the pappardelle in boiling water, drain and serve with the sauce. Duck can be served on top of the pasta or as a second course, in which case it is better-cooked whole so that it can be served more attractively.

Serves 4

Regional Recipe from Tuscany