Porcini mushrooms, white wine, and fresh herbs flavor this satisfying pasta dish, which was adapted from Lidia Bastianich's cookbook Lidia's Italy (Knopf, 2007). Penny De Los Santos

This satisfying dish, which first appeared in our December 2013 issue with David McAninch’s article The World of Duck, was adapted from Lidia Bastianich’s cookbook Lidia’s Italy (Knopf, 2007).

Yield: serves 4-6


  • 2 12 cups duck or chicken stock
  • 14 cup dried porcini mushrooms
  • 12 cup roughly chopped parsley, plus 2 tbsp. finely chopped
  • 2 tbsp. rosemary leaves
  • 3 large sage leaves
  • 2 cloves garlic, peeled
  • 2 stalks celery, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 14 cup olive oil
  • 2 lb. whole duck legs
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup dry white wine
  • 6 oz. fresh or dried pappardelle
  • 12 cup grated parmesan


  1. Bring 1 cup stock to a boil in a 1-qt. saucepan; add porcini mushrooms, remove from heat, and let soak until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a colander and squeeze dry; roughly chop and set aside. Pour soaking liquid through a fine-mesh strainer, discarding gritty sediment in pan; set aside.
  2. Purée 1⁄2 cup roughly chopped parsley, plus rosemary, sage, garlic, celery, and onion in a food processor until smooth; set aside. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Season duck with salt and pepper; cook, flipping once, until browned, 4–6 minutes. Transfer duck to a plate; set aside. Pour off all but 1⁄4 cup fat from pan, reserving remaining fat for another use; return pan to medium-high heat. Add vegetable purée; cook, stirring occasionally, until golden and slightly dry, 2–4 minutes. Add reserved mushrooms and duck to pan and increase heat to high. Add wine; cook, until almost completely reduced, about 5 minutes. Add reserved soaking liquid and remaining stock; bring to a boil. Reduce heat to low; cook, covered, until duck is tender when pierced with a knife, 1 1⁄2–2 hours. Using tongs, transfer duck to a cutting board; set aside until cool enough to handle, then shred meat, discarding skin and bones. Add meat to sauce and return to a simmer; cook until sauce is slightly thick, 10–12 minutes.
  3. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 3 minutes if using fresh. Drain pasta; add to skillet. Add half the parmesan, plus salt and pepper; toss to combine. Transfer pasta to a serving dish; garnish with finely chopped parsley and remaining parmesan.