Pappardelle with duck ragu

IMG_0549

  • 2 tsp
  • fennel seeds
  • 70 gm (½ cup)
  • pistachios
  • 2 tbsp
  • olive oil
  • 6 duck Marylands (about 260gm each), skin removed
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 250 ml
  • red wine, such as Chianti
  • 500 ml (2 cups)
  • vegetable stock
  • 400 gm
  • canned crushed tomatoes
  • 400 gm
  • pappardelle
  • To serve:
  • finely grated pecorino and rosemary (optional)

Method

  • Coarsely grind fennel seeds using a mortar and pestle, then add pistachios and finely grind. Set aside
  • Heat oil in a large saucepan or casserole over medium heat, add duck and cook, turning once, until golden (6-8 minutes), then remove and set aside. Add carrot, celery, onion and garlic and cook, stirring occasionally, until tender (6-8 minutes). Add pistachio mixture, stir to combine, return duck to pan, add wine and bring to the simmer. Add stock and tomato, bring to the simmer, reduce heat to low and simmer until duck is tender (1½-2 hours). Remove duck from pan and set aside to cool. When cool enough to handle, shred meat (discard bones and sinew). Return shredded meat to pan, stir to combine, season to taste and keep warm.
  • Cook pappardelle in a saucepan of boiling salted water until al dente (4-5 minutes). Drain well, add to ragù, toss to combine and season to taste. Serve hot scattered with pecorino and rosemary.
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