Enjoy duck ragù with Elgin Ridge’s 282 Pinot Noir

It’s a match made in foodie heaven, pinot noir and duck ragù! The flavour combinations are sublime, and it’s the perfect opportunity to put your culinary skills to the test when whipping up this delicious taste sensation.

Elgin Ridge’s 282 Pinot Noir 2015 with its dark floral, cherry and raspberry aromas is a culinary match for the duck. The palate delivers on a textured and silky wine which provides the perfect balance for this rich yet delicate dish.

The recipe serves 6

Ingredients:
1 free-range duck (± 2 kgs)
1 tsp cinnamon
Salt and pepper to taste
2 red onions, finely diced
6 cloves of garlic, finely minced
2 stalks of celery, finely sliced
300ml Elgin Ridge 282 Pinot Noir (or use CRUNCH! Pinot Noir)
800g tin Italian crushed tomatoes
100g raisins
4 sprigs fresh rosemary
5 bay leaves
1 cinnamon stick
Extra virgin olive oil
Salt and pepper, to taste
600g pappardelle pasta
3 tbsp butter, cut into little cubes
Parmesan cheese, for serving 

Method:
Preheat the oven to 180ºC.
Rub the duck all over with the cinnamon, sea salt and black pepper.
Place a wire rack inside a roasting dish. Roast the duck on the rack for two hours.
Rest the duck on a board and set aside to cool. (Save the duck fat in the roasting dish. It freezes well.)
Remove the duck skin and then shred the meat off the bones. Set aside.
In a large dutch oven, heat a drizzle of olive oil. Add the onion, garlic and celery.
Season and cook until softened and lightly golden brown.
Pour in the Pinot Noir, deglaze the bottom of the pan and bring to a simmer.
Let the wine reduce for 10 minutes.

Add the tinned tomatoes, shredded duck meat, raisins, rosemary, bay leaves and cinnamon stick. Rinse the tin or tins of tomato out with water so you add in an additional 800ml of water.
Simmer everything together very gently for two hours, or until thickened and reduced. Stir occasionally so the bottom does not burn / stick.

When the ragù is almost ready, cook pappardelle in a large pot of salted boiling water until al dente.

Using tongs transfer the pappardelle to a large mixing bowl with the cubes of butter. You want some of the pasta water to transfer with the noodles. Season well with salt and pepper and toss with the butter. Add a little extra pasta water to achieve a light, silky sauce that coats the pasta well.

Divide the pasta between bowls, top with ragù and then grate over a generous amount of Parmesan … and serve with a bottle (or more) of the Elgin Ridge 282 Pinot Noir.

END

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