(serves 2)
INGREDIENTS
For the duck;
2 duck legs
½ bottle red wine
50ml port
1 tsp tomato paste
1 white onion
2 sticks celery
2 carrots
Bay leaf
Garlic
Thyme
1 peel of orange
200ml good quality chicken stock
400ml good quality veal stock
For the pasta;
(This recipe will make more than enough, what you don’t need, wrap tightly in cling film and freeze for another day)
250g 00 flour
250g fine semolina
7 yolks
3 whole eggs
To finish;
50g toasted pine nuts
shaved pecorino romano
METHOD
Place the duck legs into a deep roasting tray. Roughly chop the veg and roast on a high heat in a sauce pan until brown. Turn down the heat and add the tomato paste. Add the red wine, port, bay leaf, thyme and orange peel to the sauce pan, reduce by ½, add the stocks and bring to the boil, pour over the duck legs, cover first with parchment paper then foil, slow cook at 150 C for 2-3 hours or until the meat comes away from the bone easily. Remove the duck from the braise and pull meat off the bone. Pass the braise using a fine sieve, reduce in a sauce pan until sauce consistency.
To make the pasta:
Add the flour and semolina to an electric mixer bowl, using a bread hook add the eggs and yolks on a slow speed until combined. Knead on a lightly floured surface until you have a smooth consistency, cover tightly in cling film and leave to rest for 10 mins.
Using a pasta machine roll the pasta out gradually going down in number grades to number 2. Fold the pasta up and using a knife cut 2-3cm strips.
To Finish:
Bring a salted pot of water to boil, add pasta – fresh pasta with only take 2-3mins depending on how dry the pasta has become.
Put the duck flakes into a frying pan with the sauce, gently warm up, add the cooked pasta and toss together, whilst tossing (lolz) drizzle in some good extra virgin olive oil and a couple of table spoons of the pasta cooking water to create a shiny sauce. Top with the pine nuts and fresh pecorino romano shavings.
Bon Appétit
