|Posted by William Abruzzo on January 16, 2015 at 5:00 PM|
Paparedelle con Ragu d'Anatra (Pasta ribbons with Duck Ragu)
This week's recipe takes us to the region of VENETO, where ducks and other waterfowl are hunted along the shores of the Venetian Lagoon. In Veneto, duck is always prepared "alla cacciatore" or hunter's style, roasted with plenty of fresh herbs. Another favorite way of preparing duck is in a hearty ragu which is then tossed with a Venetian wholewheat pasta called "bigoli". It is great with a wide-cut, rustic papardelle too!
Papardelle (1 lb)
Duck (1 whole - 4 ¾ to 5 lbs)
Speck (2 tbs diced)
Duck/Veal Demiglace (8 ounces)
Red Wine (about ½ cup)
Chicken Broth (¾ cup -or more if needed)
Butter (2 tbs)
Olive Oil (for sautéing)
Spanish Onion (1 medium)
Garlic (4 cloves)
Rosemary (4 sprigs)
Thyme (1 bouquet -about 1 tbs, chopped, packed firm)
Italian Flat Leaf Parsley (2 tbs -chopped, packed firm)
Bay Leaves (3)
Black Pepper (to taste)
Salt (to taste)
Parmigiano Reggiano Cheese (for topping)
First prepare the duck. Rub the outside of the duck with olive oil and season the outside and cavity with salt and black pepper. Place the sprigs of rosemary in the cavity and place the duck in a roasting pan that has been brushed with olive oil. Place the duck in a preheated 350 degree oven and roast for 30 minutes per pound. When the duck is done, set it to rest on a cutting board. Transfer the juices to a bowl and spoon off all of the fat.
Dice the onion and speck. Chop the thyme and parsley. Coat the bottom of a deep, 5 ½ quart frying pan with olive oil, set it on a medium low burner, add the diced onions, season with salt, and sauté the onions until caramelized. Next, add the garlic and speck and continue sautéing for another 2 minutes. Then, add the demiglace, red wine, chicken broth and juice from the pan (about ½ cup). If there is not enough juice, substitute chicken broth. Add the herbs, season with black pepper, and simmer on a low burner for 10 minutes.
Meanwhile, remove all of the duck meat from the carcass. Discard the skin, fat and any gristle. Shred the meat with a fork, add it to the frying pan, and stir it into the sauce. Next, stir in the butter and continue simmering on a low burner for 5 minutes or until the sauce has thickened. If the sauce is too thin, add more chicken broth or red wine. Set your pasta to boil in plenty of lightly salted water. When the pasta is done, transfer it to the frying pan and toss it with the duck ragu. Serve hot, topped with plenty of grated or shaved Parmigiano Reggiano cheese.