This dish is an absolute treat to eat! Juicy duck meat slow braised in a rich tomato, red wine sauce and folded with perfectly cooked pappardelle pasta. You do need to trim your duck legs of excess fat but don’t discard it, render it down because the fat makes the most delicious roasties.
4 duck legs, trimmed
2 celery sticks, finely diced
1 onion, finely diced
1 large carrot, finely diced
6 garlic cloves, minced
8oz red wine
1 1/2oz balsamic vinegar
2 tbsp tomato puree
1 x 14oz tin finely chopped tomatoes
8oz chicken stock
1 pound pappardelle pasta
1/4 cup pecorino, shavings
Sea salt and freshly ground black pepper
4 duck legs, trimmed
2 celery sticks, finely diced
1 onion, finely diced
1 large carrot, finely diced
6 garlic cloves, minced
250ml red wine
50ml balsamic vinegar
2 tbsp tomato puree
1 x 400g tin finely chopped tomatoes
250ml chicken stock
500g pappardelle pasta
25g pecorino, shavings
Sea salt and freshly ground black pepper
Large frying pan
Large pot