Sunday, June 13, 2010
braised duck tagliatelle
what you need
1 large onion and 1 carrot, chopped
2 garlic cloves, crushed
1/4 cup (70g) tomato paste
1 tbs plain flour
2 cups (500ml) dry red wine
300ml chicken stock
2 bay leaves and 2 tbs thyme leaves
Pared rind and juice of 1 orange
500g tagliatelle or any wide pasta
2 tbs chopped flat-leaf parsley
what to do
Preheat the oven to 170°C.
Place a large flameproof casserole over medium heat. Add duck, skin-side down, and cook for 6 minutes, then turn and cook for a further 4 minutes. Remove duck and drain fat, leaving 2 tablespoons in the pan. Add the onion, carrot and garlic and cook, stirring, for 2-3 minutes. Add the tomato paste and cook for a further minute.
Sprinkle with the flour and stir to combine. Add the wine, stock, herbs, rind and juice. Bring to the boil and season. Return the duck to the pan, cover and cook in the oven for 2 hours.
Remove the duck from sauce, skim as much residual fat from the surface as you can. Place casserole over medium heat. Simmer for 3-4 minutes until sauce has reduced slightly. When duck is cool enough to handle, discard skin and bones and shred meat. Return meat to casserole.
To serve, cook pasta in boiling salted water according to packet instructions, then drain. Return to the pan, add the sauce and toss to combine. Divide pasta among plates and serve sprinkled with parsley and grated parmesan, with a watercress, fennel and orange salad.
You can use ready made pasta, or you will find a recipe for fresh pasta on my site.
A maryland is the leg and thigh of the duck