Duck Italian-style Recipe
Ingredients
| Ducks | 2 Small | |
| Butter | 50 Gram | |
| Oil | 50 Milliliter | |
| Onions | 2 Large, chopped | |
| Carrots | 2 , sliced | |
| Celery stick | 2 , chopped | |
| Bacon | 100 Gram, sliced | |
| Tomatoes | 1 Kilogram, deseeded | |
| Chicken stock | 300 Milliliter | |
| Dry white wine | 150 Milliliter | |
| Pinch basil | ||
| Pinch sage | ||
| Parsley | 5 Milliliter | |
| Ribbon pasta | 350 Gram | |
| Parmesan cheese | 50 Gram, grated | |
| Cornstarch | 10 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.
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.
Chef
