I’ve been doing a lot a travelling recently, which has been fantastic, but I’m always happy to come home to the comforts of my own kitchen. Don’t get me wrong, I enjoy the break from cooking but at the same time I really miss it.
So, here I am straight back into the kitchen after a 37 hr transit, jetlagged to the eyeballs making cupcakes for my daughters kinder and pumpkin soup, which is bubbling away on the stove as I write.
As I’m a bit behind on my blogposts and I desperately need to play catch-up, I’ve slightly improved upon and updated one of my all time popular recipes. It’s so perfect for this weather and dead easy to make.
Here it is in all its glory, photographed by the uber talented Guy Lavoipierre
- 4 duck marylands, skin on (leg & thigh)
- 2 tbs olive oil
- 6 brown shallots, finely diced
- 3 cloves garlic, finely chopped
- 1 stick celery, finely diced
- 1 carrot, finely diced
- 1 sprig rosemary
- 150g tomato puree
- 250ml good quality red wine
- 450ml chicken stock
- 1 good knob butter
- 1 handful fresh parsley, chopped & fresh parmesan to garnish
- fresh or dry egg pappardelle, up to you
Preheat oven to 200C
Put the duck on a roasting rack (skin side up) with a tray underneath, pat dry with a paper towel and season generously with salt & pepper.
Cook for 25 – 30 mins until the skin is golden and crispy, put aside.
In a large ovenproof dish with lid, add the oil and saute the shallots, garlic, carrot & celery on a moderate heat for 5 mins or until they start to soften.
Add the tomato puree and cook for another 5 mins.
Add the red wine, chicken stock and the rosemary & bring to the boil and take off the heat. Add the duck to the dish, skin side down.
Turn down the oven to 160C, put the lid on the dish and bake in the oven for approximately 1.5-2 hrs. (The duck should be falling off the bone).
Take the duck from the dish and remove the skin and shred the meat from the bones. Add the shredded meat back to sauce, stir and add a good knob of butter. If the sauce is a little too soupy, slightly reduce it on the stove top. Cook the pappardelle (as per packet instructions) in hot boiling water.
Toss the ragu through the drained pappardelle to coat. Garnish with parsley and parmesan and serve.