Pappardelle with Duck and Thyme Ragu

Ingredients

• 2 tablespoons butter
• 6 duck legs, available from butchers and poultry shops
• ½ bunch thyme
• 4 cloves garlic, crushed
• 1 brown onion, sliced
• 1 jar Beerenberg Slow Cooker French Chicken (Coq au Vin)
• 2 cups red wine
• 500g pappardelle flat noodles
• shaved parmesan, to serve

Method:

Preheat a large skillet over medium heat. Add the butter and duck legs, skin side down. Cook for 2 minutes before turning the duck. Cook for another 2 minutes before removing from the pan. Add the thyme, garlic and onion, and cook for 5 minutes. Add the jar of Beerenberg Slow Cooker French Chicken (Coq au Vin), red wine and 1 cup of water. Once simmering return the duck to the pan and turn the heat to low. Cover and cook for 2 hours.

Remove the duck from the pan and allow to cool for 30 minutes. Continue simmering the sauce over this time. Remove the skin and bones from the duck and break the flesh into large pieces. Return the duck to the pan and cook for a further 30 minutes uncovered.

Cook the pappardelle as per the packet instructions. Once the pasta is cooked, add to the duck ragu and stir through. To serve, divide between six bowls and top with shaved parmesan.