By BBC Good Food
Duck ragu with pappardelle & swede
Instructions
Prep:30minCook:1h 20min
Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu
Updated at: Thu, 21 Nov 2024 14:04:06 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories531.2 kcal (27%)
Total Fat30.3 g (43%)
Carbs33.4 g (13%)
Sugars13.3 g (15%)
Protein27.2 g (54%)
Sodium442.6 mg (22%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
2duck breasts
skin removed
1onion
finely chopped
1 tspfennel seeds
2garlic cloves
1bay leaf
0.5 packparsley
leaves picked and stalks finely chopped
8thyme sprigs
leaves picked
150mlred wine
1 Tbsptomato purée
400gcan plum tomatoes
200mlstock
1 tspred wine vinegar
1 Tbspraisins
pine nuts
toasted
parmesan
to serve
fresh pappardelle
750gswede
peeled, then cut into thick ribbons using a vegetable peeler
Instructions
View on BBC Good Food
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Notes
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