Pappardelle with duck sugo from Saveur Magazine, December 2013 (#161) (page 42) by Lidia Matticchio Bastianich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for duck stock.

  • wodtke on March 28, 2014

    Made 3/27/14. Exceptionally good, great depth of flavor. Used small duck bought at Asian market and labeled "Buddhist Duck." I didn't really want to know that ducks have religions. Anyway, because duck was small had to use both legs and breasts, adding the breasts after the legs had cooked for a while. Worked well. Also used a couple squirts of lemon juice to brighten up the sauce, which is incredibly rich. Takes maybe 2 1/2 hours to make, 1 1/2 of which is not active.

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