Duck ragu with pappardelle
- 1.8kg frozen duck, thawed
- 100g sliced pancetta, coarsely chopped
- 1 small brown onion, finely chopped
- 1 small celery stick, finely chopped
- 1 small carrot, peeled, finely chopped
- 2 garlic cloves, finely chopped
- 2 dried bay leaves
- 250ml (1 cup) pinot noir
- 2 x 400g cans diced tomatoes
- 250ml (1 cup) Campbell's Real Stock Chicken
- 3 large fresh rosemary sprigs
- 1/4 teaspoon Chinese Five Spice
- 110g (2/3 cup) pitted green olives, coarsely chopped
- Cooked pappardelle pasta, to serve
- Finely grated parmesan, to serve
- Chopped fresh continental parsley, to serve
- Step 1 - Use kitchen scissors to cut along either side of the duck backbone. Discard backbone. Remove excess fat. Quarter the duck. Season with salt. Cook the duck, in 2 batches, skin-side down, in a flameproof casserole dish over high heat for 5 minutes or until golden. Turn and cook for 2 minutes. Transfer to a plate. Drain the fat from the dish, reserving 1 tablespoon.
- Step 2 - Preheat oven to 110°C. Heat the reserved fat over medium heat. Cook the pancetta, onion, celery, carrot, garlic and bay leaves, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the wine for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Add the duck and tomato. Top with the stock, rosemary and Chinese five spice. Cover and bake, carefully turning the duck once or twice, for 4 hours or until duck is tender.
- Step 3 - Use tongs to transfer duck to a plate. Skim fat from surface of braising liquid. Simmer liquid over medium heat for 20 minutes or until reduced by one-third.
- Step 4 - Carefully remove and discard duck bones. Shred the duck meat. Stir into the sauce. Stir in the olives until the ragu is heated through. Season. Toss with pasta. Divide among serving bowls and top with parmesan and parsley.