Tag Archives: pasta

Pappardelle all’anatra | The Sportsman’s Table

Il Buongustaio Restaurant

Ingredients:

(For 4 people)

280 grams of Pappardelle

For the Sauce:

  • 800 grams of Fresh Duck
  • 2 Bay Leaves
  • 50 grams of Onion
  • 5 grams fresh garlic
  • 5 grams rosemary
  • 50 grams celery
  • 50 grams carrots
  • 100 grams dry white wine
  • 300 grams vegetable stock
  • 30 grams parmesan

Preparation:

Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.

Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.

Remove pan from oven and cover with heavy duty aluminum foil.

Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.

After the duck is fully cooked, remove from oven and place duck in a separate container.

Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.

Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.

Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.

Add some of the sauce to a pan and then add the pasta for a very quick sauté.

Garnish with shaved parmesan cheese and serve.