Duck Pappardelle with Pine Nuts by Social Pantry Group

Ingredients

For the Duck

2 duck legs
1 white onion
2 sticks celery
2 carrots
1 garlic clove
1 tsp tomato paste
½ bottle red wine
50ml port
1 bay leaf
1 sprig of thyme
Peel of 1 orange
200ml good quality chicken stock
400ml good quality veal stock

Pasta

This recipe will make more than enough, what you don’t need, wrap tightly in cling film and freeze for another day

250g 00 flour
250g fine semolina
7 yolks
3 whole eggs

To Finish

50g toasted pine nuts
Shaved Pecorino Romano

Method

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Method

Preheat the oven to 150°C.
Place the duck legs into a deep roasting tray. Roughly chop the veg and roast on a high heat in a saucepan until golden brown.
Turn down the heat and add the tomato paste. Add the red wine, port, bay leaf, thyme and orange peel to the saucepan and reduce the liquid by half.
Add the stocks, bring to the boil, then pour the contents of the pan over the duck legs. Cover first with parchment paper, then foil, slow cook for 2—3 hours, or until the meat comes away from the bone easily. Remove the duck from the liquid, pull the meat off of the bone and reserve. Pass the braising liquid through a fine sieve, discarding the solids, and reduce the liquid in a saucepan until it reaches a sauce consistency.
To make the pasta, add the flour and semolina to an electric mixer bowl. Using a bread hook, add the eggs and yolks on a low speed until combined. Turn the dough out and knead on a lightly floured surface until you have a smooth consistency. Cover tightly with cling film and leave to rest for 10 minutes.
Using a pasta machine, roll the pasta out gradually going down in number grades to number 2. Fold the pasta up and, using a knife, cut it into 2—3cm wide strips.
To serve, bring a large pot of salted water to boil and add pasta – fresh pasta will only take 2—3 minutes depending on how dry the pasta has become.
Place the flaked duck meat in a frying pan with the reduced sauce, gently warm up, then add the cooked pasta and toss together. While tossing, drizzle in some good extra virgin olive oil and a couple of tablespoons of the pasta cooking water to create a shiny sauce. Top with the pine nuts and fresh pecorino romano shavings. Bon appétit!