Duck Ragu With Pappardelle Orange Gremolata
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Duck Ragu Pappardelle With Orange Gremolata
Ingredient
6 Luv-a-Duck Duck legs
1 large onion, diced
2 garlic cloves
1 carrot, grated
1 celery stick, diced
2 star anise
1 cinnamon quill
2 bay leaves
1 tin tomato
1 pack Cucina Matese Egg Pappardelle
100g Panko bread crumbs
1 garlic clove, grated
½ bunch parsley, chopped
1 orange, zest
Red Island Olive oil
Sea salt
Parmesan for garnish
Method
In a large sauce over a medium heat brown off the duck thighs. Once browned add the onion and cook for a minute. Add the garlic, carrot and celery with a pinch of salt, cook for a further minute. Add the star anise, cinnamon, bay and tomato. Fill the tomato tin with water and add to the pot. Bring to the boil, cover with a lid and place into a 160c over to cook for 1.5hrs.
Once cooked allow the mixture to cool. Remove the legs and flake the meat off the bones, add back into the tomato mixture. Bring to the simmer, taste and adjust the seasoning if needed.
In a large pot of rapidly boiling water add a large pinch of salt and the pappardelle. Cook following the back of pack timings.
In a frypan add a drizzle of olive oil, garlic and bread crumbs, toast until the colour is golden and crispy. Remove from the heat, add the parsley and orange zest. Toss through until evenly combined.
Once the pasta is cooked, drain and add to the duck ragu, gently turn through to coat.
Serve topped with the gremolata and grated parmesan.
Recipe by Michael Weldon
