Pappardelle all’anatra | The Sportsman’s Table | Bob Redfern's Outdoor Magazine TV Series

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.

Full Video Transcript

Narrator: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.

Bob: Joining me this morning is my guest chef, Alessandro Salaris, from Il Buongustaio. Did I say that right?

Chef: Right.

Bob: Awesome. I’m not even Italian. But we are at the City Center Market here in beautiful downtown Florence, South Carolina with a recipe. I know all you outdoors man out there are going to love. Pasta, a duck?

Chef: Yes. It is a very old Italian dish and I thought about coming in in town and said why don’t you put the thing together, you know, we have a lot of ducks around here and we actually make our own pasta in the house. Fresh everyday. And I say, “Okay, let us do it duck.”

Bob: I can not wait. This is going to be first.

Chef: So what it is going to be, it is very simple. So we are going to have herb.

Bob: Like most Italian dishes.

Chef: Onion, carrots celery and garlic. Then we are going to use fresh herbs like rosemary and bay leaf. So how this is going to work is we are going to take our duck and put it on a pan.

Bob: [inaudible] So we are cooking the whole duck?

Chef: Yes. Then what we do is very simple. We throw all the vegetables all inside.

Bob: You’re right. It can not get any simpler than that. I could even do that.

Chef: everybody can do that. it is a very easy recipe as just time on it, but it is very easy. Everybody can do that. Then, garlic. Then, we put in salt and pepper there. You can always adjust on salt and pepper.

Bob: Folks, if you want a copy of Alessandro’s recipe just log on to bobredfern.com. [inaudible] that is a wonderful Italian restaurant. Look at this. Oh, wow.

Chef: Drop the olive oil extra virgin from Italy. That is ready to go in the oven. Could you please?

Bob: I’ll be glad to.

Chef: I will open the door for you.

Bob: So it is going in the oven for what temperature and how long?

Chef: It is going for 400 degrees for half an hour. After half an hour, you just put your white wine and the vegetable broth, and then you close it. You cover the duck for another hour and a half and wait there.

Chef: Now, this is the finished product. This is the sauce. After we cook in the oven we, separate all the meat and we put the vegetables together like you see with food processor. We create the sauce, we adjust the salt and pepper, and then we cook the pasta, and then you put her in and saute with the sauce.

Bob: Oh, wow. This is really a unique recipe.

Chef: Thank you. It is very delicious. After you saute-

Bob: Do you mix dark and white meat from the duck?

Chef: I use all the duck, everything. You see, you just plate it.

Bob: Smells delicious. I know, folks, you can not smell it on TV, but I can. Contrary, a lot of folks do not really know just how good duck is. I mean it really is. Especially fresh pasta.

Chef: Italian fresh pasta.

Bob: No less.

Chef: Exactly.

Bob: Right here in downtown Florence, South Carolina.

Chef: Then, we decorate it with some tomato. Piece of garnish, couple bay leaves Then we got or plate and some parsley. They would never miss on an Italian dish. Some extra virgin olive oil. Finish. Here we got our plate.

Bob: That is a dish. Thank you so much. We wish you the best of luck. I tell you what, folks, come on down to downtown Florence when you are visiting state of South Carolina. You want more great recipes like you saw today? Stop on by, I tell you what. Or log on to certifiedscgrown.com and see what is fresh on the menu. We will be right back here again next week with another great recipe on the Sportsman’s Table.

Narrator: To find out more information on food that is fresher and tastier, go online at certifiedscgrown.com by certified South Carolina grown products. It is a matter of taste.