Recipe Sections
6
If you can get a duck liver, chop this and add to the sauce at the parsley stage for extra flavour.
This receipe benefits from being cooked the day before.
1 kg Luv-a-Duck fresh duck
1 stalk celery chopped
2 small carrots chopped
1 medium onion chopped
4 large fresh sage leaves, coarsely chopped
1/4 cup diced pancetta (or bacon)
1 tbsp extra virgin olive oil
1.5 cups dry white wine
1 (750ml) can tomatoes
1/3 cup finely chopped flat-leaf parsley
1/2 cup or more duck stock
Salt & pepper to taste
1 tblsp finely chopped wild mint (nepitella)
1/2 kg pasta (pref pappardelle or wide ribbon noodles)
1/2 cup freshly grated Parmigiano-Reggiano
Chop duck into 6 pieces (2 wings, 2 legs and halved body). Over med-low heat, saute vegetables, sage and pancetta together in the oil until soft eg. 15 mins. Push this to side and add duck. Raise heat to med high and brown on all sides. Add the wine, a little at a time and cook rapidly, until it is reduced to a few tablespoons in bottom of pan.
Draim tomatoes, reserving liquid and chop them coarsely. Add them to pan with parsley, lower heat til sauce is simmering and cook covered for 1 hour. Check now and then adding tomato liquid if necessary. After 1 hour add the mint. Raise heat slightly and cook sauce uncovered an additional 30 minutes to thicken and add stock if it becomes too thick. Remove duck pieces and chop meat coarsley. Put the sauce through a food mill using coarsest disk. Return sauce to pan and add duck meat.
Cook pasta until just al dente and drain. Add to simmering sauce and cook a further 2 - 3 mins until it's tender. Serve with Parmigiano.