Pappardelle Pasta Recipe with Duck Livers and Caramelised Onions

Duck livers with caramelised onions, red wine vinegar sauce and pappardelle

  • serves 3
  • Easy

Check out this super easy pappardelle recipe with duck livers and sweet caramelised onions. Duck livers make a simple, rustic sauce, perfect for a wintery midweek dinner

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Ingredients

  • chicken stock 300ml
  • unsalted butter 25g
  • vegetable oil 1 tbsp
  • duck livers 200g, trimmed of sinew and cut into 4cm pieces
  • red onions 2, thinly sliced
  • pappardelle 300g
  • red wine vinegar 75ml
  • flat-leaf parsley a small bunch, chopped

Method

  • Step 1

    Boil the chicken stock in small pan until syrupy and reduced to around 3-4 tbsp.

  • Step 2

    Meanwhile, put the butter and vegetable oil into a hot frying pan and, once the butter is foaming, add the duck livers and cook on high until browned all over. Scoop out of the pan onto a plate. Add the onions to the same frying pan, along with a big pinch of salt. Reduce the heat and cook very gently for 45 minutes until really sticky and browned.

  • Step 3

    Cook the pasta in a large pan of salted boiling water following pack instructions.

  • Step 4

    Add the red wine vinegar to the onions and simmer until reduced by half. Stir the reduced stock, livers and any juices from the plate in with the onions.

  • Step 5

    Drain the pasta and add to the liver and onion pan along with 1-2 tbsp of pasta cooking water. Toss together then serve with parsley sprinkled on top.

Additional Information

Check out our other posh pasta recipes for dinner parties here...

Western Laundry - Baked lobster fideo pasta

Nutritional Information

  • Kcals 596
  • Fat 15.5g
  • Saturates 5.9g
  • Carbs 81.2g
  • Sugars 7.3g
  • Fibre 7.9g
  • Protein 29.1g
  • Salt 0.5g
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