Duck + Pasta = Yes, Please

I stumbled across this recipe for duck ragù and had to try it (credit goes to Curtis Stone). Duck ragù is a fairly traditional dish I was unfamiliar with and is usually done with tomatoes and red wine, but I thought that might overwhelm my favorite meat, so I made the delicious—if sloppily presented—dish below…

Pappardelle with Duck Ragù

Duck, seared, then slowly braised in a white wine sauce with fresh herbs, shredded, and then tossed with homemade pappardelle pasta (1” wide strips), all topped with ricotta dollops and grated Pecorino Romano.

The amazing smell was still lingering hours later when Kara got home and she liked it so much that I may have to do this one again, subbing dark meat chicken for the duck, which I already do with a couple duck dishes for her. It won’t quite be the same, but it’ll still be darn tasty.

 

Cooked

This food email is a movie recommend. The mini-series documentary, Cooked (available on Netflix), is based on the same-titled book, and hosted by its author, Michael Pollan (author of The Omnivore’s Dilemma).

At times it gets preachy and is preaching to the choir of this email list—ranchers, restauranteurs, home cooks, foodies, and chefs—but the history is thought-provoking and the science is fascinating. It’s a pretty powerful series. I suggest you check it out if you haven’t already.

Watch the trailer.