Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Celery stick; chopped
- 1 Carrot; chopped
- 50 g Pancetta or streaky bacon;
- 4 115 g skinned duck breasts;
- ; strips or pieces
- 1 Bouquet garni; (small bunch
- ; flatleaf parsley, 3
- ; sage leaves, 1
- ; thyme sprig, 1 bay
- ; leaf tied together
- ; with string)
- 2 400 g cans whole peeled plum
- ; the flesh chopped
- ; (use the juice in
- ; another dish)
- 1 Pinches dried chilli flakes;
- 350 g Pappardelle; (long pasta
- 2 Heaped tbsp freshly grated
- ; Parmesan
- 1 sm Onion; chopped
- 85 ml Dry red wine
- Salt and freshly ground
- 150 ml Chicken stock
- 2 tb Olive oil
Preparation
1 Place the onion, celery and carrot in a food processor and blitz for about 10 seconds until finely chopped. Heat a deep-sided non-stick pan and then add the olive oil. 2 Tip in the vegetables and pancetta or bacon and saute for 1-2 minutes, stirring occasionally with a wooden spoon. 3 Add the duck, stirring until well combined and cook for another few minutes until the meat is sealed, stirring. Pour in the wine and simmer for 2-3 minutes until well reduced. 4 Add the bouquet garni, a teaspoon each of salt and pepper and the tomatoes and chilli flakes, if using, and cook for another 2 minutes. 5 Add a little of the stock, cover and cook for 1 and a half hours on a low heat, stirring occasionally and adding stock until it is finished and the sauce has reduced and thickened. Season to taste. 6 Plunge the papperdelle into a large pan of boiling salted water and cook for 6-8 minutes until just tender or al dente. Drain and refresh under cold running water, then add to the sauce. 7 Mix well, discard the bouquet garni and stir in the pecorino or Parmesan. Divide among hot plates and serve at once. You can also serve the meat separately if you wish with a salad. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
