Duck Italian-style Recipe

Summary

CuisineCourse

Ingredients

 Ducks2 Small
 Butter50 Gram
 Oil50 Milliliter
 Onions2 Large, chopped
 Carrots2 , sliced
 Celery stick2 , chopped
 Bacon100 Gram, sliced
 Tomatoes1 Kilogram, deseeded
 Chicken stock300 Milliliter
 Dry white wine150 Milliliter
 Pinch basil
 Pinch sage
 Parsley5 Milliliter
 Ribbon pasta350 Gram
 Parmesan cheese50 Gram, grated
 Cornstarch10 Milliliter
 Salt To Taste
 Pepper To Taste

Directions

1 Cut each duck into 4 pieces.
Heat half of the butter and the oil in a large frying pan (skillet).
Add the duck pieces, cover and brown on both sides for 10 minutes.
Transfer the browned duck to a large flameproof casserole.
2 Add the onions to the pan and fry them gently until transparent.
Add the carrots and celery and stir-fry for a further 5 minutes until lightly browned.
Transfer all the vegetables to the casserole and discard the fats in the pan.
3 Add the bacon to the casserole with the chopped tomatoes, chicken stock and wine.
Stir in the herbs and season to taste.
Cover and cook the casserole slowly over a gentle heat for 45-60 minutes or until the duck is tender.
Remove the pieces of duck and strain the casserole liquids into a clean pan.
Keep the duck warm in the oven.
4 Boil the ribbon pasta in salted water for 10 minutes.
Strain and arrange it on a large ovenproof serving dish.
Toss the pasta in the remaining butter and the cheese and arrange the duck on top.
Keep warm.
5 Skim off any fat that may have formed from the top of the casserole juices.
Mix the cornflour (cornstarch) and 50 ml (2 fl oz) (1/4 cup) of warm water to a paste.
6 Heat the juices gently and stir in the cornflour (cornstarch) paste.
Continue to stir over a gentle heat until you have a smooth, thick gravy.
Pour some of the gravy over the duck and pasta and serve the rest in a gravy boat.
Return the duck and pasta to the oven for 5 minutes to allow the gravy to soak through the pasta.
7 Serve with a crisp green salad and a green vegetable of your choice.
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