Use either a wild or pen-raised duck for this classic Tuscan preparation, which also works well with chicken, game hens or even rabbit. A crusty sourdough baguette, a tossed green salad and a full-bodied red wine are the ideal accompaniments.
Recipe courtesy of Williams-Sonoma
Ingredients
- 1 tablespoon olive oil
- 1 duck, about 5 pounds, cut into 8 pieces and skin and excell fat removed
- 1 large yellow onion, diced
- 1 large celery stalk, diced
- 1 large carrot, peeled and diced
- 3 ounces pancetta, finely diced
- 3 tomatoes, peeled, seeded and chopped
- 2 1/2 cups dry red wine, such as Chianti, Barolo or Cabernet Sauvignon
- 1 tablespoon chopped fresh rosemary
- Salt and freshly ground pepper, to taste
- 3/4 pound dried or fresh pappardelle noodles
- 1/2 cup grated Parmigiano-Reggiano cheese
Preparation
- 1 In a large, heavy pot over medium-high heat, warm the olive oil. Add the duck pieces and cook, turning as needed, until they begin to turn golden, about 10 minutes.
- 2 Add the onion, celery, carrot and pancetta and continue to cook until the onion is soft, about 10 minutes more.
- 3 Add the tomatoes, 1 1/2 cups of the wine and the rosemary and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.
- 4 Add the remaining 1 cup wine, stir well and continue to simmer, uncovered, until the meat begins to fall off the bones and the sauce has thickened slightly, about 1 1/4 hours more.
- 5 Using tongs, transfer the duck pieces to a bowl and let stand until cool enough to handle. Remove the meat from the bones and tear into bite-size pieces; discard the bones. Return the meat to the sauce and bring to a boil over medium heat. Simmer until the sauce thickens a bit more, 5 to 10 minutes. Season with salt and pepper.
- 6 Meanwhile, bring a large pot three-fourths full of salted water to a rolling boil. Add the pasta, stir well and cook until al dente (tender but firm to the bite), 5 to 8 minutes. Drain the pasta and transfer to a large warmed serving bowl.
- 7 Pour the sauce over the pasta and toss gently to coat evenly. Serve immediately. Pass the cheese at the table.
