Portofino Phuket

PAPPARDELLE AL RAGÙ D’ANATRA

Homemade pappardelle with slow‑cooked duck ragout & Pecorino

Ingredients (serves 1)

Homemade Pappardelle

1. “00” flour: 125 g
2. Eggs: 1.5 pcs 
3. Olive oil: 2.5 ml
4. Fine salt: 1 g

Duck Ragù

1. Duck legs or breast:1 pcs (approximately 175 g)
2. Olive oil: 7.5 ml
3. Onion (finely chopped): 30 g
4. Carrot (finely chopped): 20 g
5. Celery (finely chopped: 20 g
6. Garlic (crushed): 1.5 g
7. Tomato passata: 75 g
8. Dry red wine: 37.5 ml
9. Bay leaf: 0.5 leaves
10. Fresh thyme: 0.5 sprigs
11. Sea salt & cracked black pepper to taste

To Finish

1. Pecorino cheese (finely grated): 20 g
2. Extra virgin olive oil: 5 ml

Method

Pappardelle Pasta

Mix flour and salt, form a well, add eggs and olive oil. Knead until smooth. Rest covered for 30 minutes, then roll out thin and cut into wide pappardelle. Dust lightly with flour.

Duck Ragù

1. Season duck pieces with salt and pepper.
2. Heat olive oil in a heavy casserole and brown the duck whole, skin‑side down first, until golden. Remove and set aside.
3. In the same pot, sweat onion, carrot and celery until soft. Add garlic and thyme.
4. Deglaze with red wine and reduce by half.
5. Return duck to the pot, add tomato passata, stock and bay leaf. Duck should be mostly submerged.
6. Cover and braise gently on low heat or in the oven at 160°C for 2½–3 hours, until very tender.
7. Remove duck and allow to cool completely.
8. Pull the meat into small pieces or fine strips, discarding skin and bones.
9. Return the pulled duck to the sauce and simmer uncovered for 20–30 minutes to concentrate flavour. Adjust seasoning.

Cook Pasta

Boil pappardelle in salted water until al dente. Reserve a little pasta water.

To Finish

Toss pasta with duck ragù, adjusting consistency with pasta water if needed.

Finish with olive oil and generously topped with freshly grated pecorino cheese.

ABOUT THE CHEF

Chef Prommin Harnprasarnkit, affectionately known as Chef Boy, has built a remarkable culinary journey at Le Méridien Phuket Beach Resort through years of passion, dedication and continuous growth.

Chef Boy began his career at the resort as a Cook Helper in the Banquet Kitchen before being promoted to Demi Chef de Partie at Portofino, the resort’s signature Italian restaurant.

Through consistent hard work, commitment and strong culinary performance, he steadily progressed to the positions of Chef de Partie and later Junior Sous Chef at Portofino.

Throughout this journey, Chef Boy had the invaluable opportunity to work alongside several renowned Italian chefs through annual culinary campaigns, guest chef collaborations and cross-promotional dining events hosted by the resort. These experiences provided hands-on exposure to authentic Italian culinary traditions and techniques, allowing the chef to refine expertise directly from native Italian professionals.

Today, Chef Boy continues to bring authentic flavours, creativity and heartfelt hospitality to Portofino, delivering memorable Italian dining experiences inspired by both tradition and innovation.