Duck ragu with papardelle
Adapted from Jamie Oliver – quite tasty but the thick consistency means it could be used as a lovely pie filling also. Ingredients:
- 1 whole duck
- 150g bacon/pancetta
- 1 orange (quartered)
- Parsley and lemon zest and garlic (garnish)
- 4 garlic cloves
- 1 large red onion
- 2 carrots
- 2 celery sticks
- Rosemary sprig
- 1 stick cinnamon
- 1 x 400g tin tomatoes
- 20 cherry tomatoes
- 1/3 bottle red wine
- 1 Tablespoon balsamic vinegar
- Preheat the oven to 180 C – season duck with olive oil, salt, and pepper – push orange quarters in cavity and then truss legs and wings. Put in oven for 1.5-2 hrs depending on the size of the duck. Flip over breast/back 2 or 3 times.
- Pull off and shred the duck meat – simmer carcass in water with roasted onions/carrots/celery to make stock (2 hours)
- For the sauce – fry bacon till crispy – remove – then fry onions, celery, carrots, and garlic in the same pan. Cook till soft and beginning to brown then add the tomatoes followed by the can. Re-add the bacon and duck plus cinnamon stick. Add red wine and simmer. Add stock when ready to adjust the consistency. Add a the balsamic vinegar. Simmer for 1hr.
- Cook the pasta. Mix with sauce. Garnish with gremolata (finely chopped parsley, garlic, and lemon rind) and grated parmesan.