Duck Sugo with Egg Yolk Pappardelle

Finalist 2017 Chef Recipe Contest, Drew Keane, Sous Chef, Gibsons Italia, Chicago, IL


Serving Size {4 Servings}


Duck Sugo:
4 Maple Leaf Farms Duck Legs
1 bottle Red Wine (Merlot)
1/2 pound All Purpose Flour
1 cup Oil Blend
2 Yellow Onions, fine dice
2 Fennel Bulbs, fine dice
2 Carrots, shaved, fine dice
4 Garlic Cloves, shaved
1/2 cup Tomato Paste
1 qt Veal Stock
5 Thyme Sprigs
5 Rosemary Sprigs
3 Bay Leaves
1 Tbsp Coriander
1 Tbsp Black Peppercorn

5 cups All Purpose Flour, divided
1 1/2 tsp Salt, divided
6 large Eggs, divided
6 large Egg Yolks, divided
6 Tbsp (or more) Water, divided

For Service:
1 Tbsp Cooking Oil Blend
1 tsp Minced Garlic
1 tsp Minced Shallot
1 oz Marinara

Fresh Parsley, minced
Zest from 1 Orange


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Duck Sugo:
1. Soak duck legs in wine either 24 hours or overnight. After legs have marinated, remove from wine. Reserve wine for deglazing later.
2. Coat duck legs thoroughly with flour. Place oil in a large pot and heat. Slowly place floured duck legs into hot oil and cook until crispy and golden on both sides. Once legs are golden crisp, remove from pot and set aside.
3. Add onions, fennel, carrots and shaved garlic to the pot. Once vegetables have sweated down, add tomato paste. Toast tomato paste for 2 minutes, scraping the bottom of the pan to collect the fond.
4. After tomato paste is toasted, deglaze with reserved red wine from the duck legs. Once deglazed, place duck legs back into pot. Pour veal stock into pot, covering the duck legs.
5. Put aromatics (thyme, rosemary, bay leaves, coriander, black pepper) in cheesecloth and make a sachet; add to pot. Lower heat to medium low and let braise for 3 hours.
6. Once the meat on the legs is tender and falls over the bone, pull legs out of braising liquid and remove meat from bones.
7. While pulling the meat, let the braising liquid reduce by one quarter. Add pulled duck meat back to the sauce.

1. Place 2 1/2 cups flour and 3/4 teaspoon salt in food processor; blend 5 seconds.
2. Whisk 3 eggs, 3 yolks and 3 tablespoons water in bowl.
3. With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoons if dry.
4. Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes.
5. Shape dough into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks and water.
6. Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
7. Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long.
8. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16-inch thick and 14-16 inches long.
9. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment. Repeat with remaining dough. Let strips stand until slightly dry to touch, 20-30 minutes.
10. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.

For Service:
1. Add pasta to seasoned pasta water in large saucepan or pasta cooker. Cook pasta until al dente.
2. Heat a tablespoon of oil in a sauté pan to high heat. Add minced garlic and minced shallot to the pan and toast. Once toasted, deglaze with marinara sauce.
3. Add one quarter of the Duck Sugo and some braising liquid. Add a portion of cooked pasta, and sauté for 1 minute.
4. Twirl pasta into a clean roll, place into warmed small bowl or plate; top with zest from orange and fresh minced parsley and serve.

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