Olive Magazine
Pappardelle Pasta Recipe with Duck Livers and Caramelised Onions

Duck pappardelle

Published: October 25, 2017 at 1:27 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

Nutrition:
NutrientUnit
kcal596
fat15.5g
saturates5.9g
carbs81.2g
sugars7.3g
fibre7.9g
protein29.1g
salt0.5g
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Try this recipe for pappardelle with duck livers then check out our homemade pappardelle, sausage pappardelle, mushroom pappardelle and more pappardelle recipes.

Ingredients

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

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