Cooked on an afternoon off and then shared with friends … perfect. This takes some time, particularly as you need to roast the duck first, but it is worth it.
Slow-roasted Duck Ragú – serves 4 to 6
- 1 Duck, try to get a Gressingham or at least free-range for extra flavour
- 2 oranges, 1 quartered – the other zested & juiced
- 6 slices Pancetta, diced
- 1 red onion, diced
- 2 carrots, peeled & chopped
- 2 sticks celery, diced
- 6 sprigs rosemary, leaves picked and chopped
- 1 stick cinnamon
- 4 cloves garlic, finely sliced
- 2 x 400g tins plum tomatoes
- 1/2 bottle fruity red wine, we used a Chianti
- 500ml Chicken Stock
- a handful of sultanas
- a handful of pinenuts
- 600g Rigatoni, or other large tubular pasta
- 2 knobs butter
- large handful Parmesan, grated
- small bunch parsley, chopped
- red wine vinegar
Preheat the oven to 180 C. Rub duck all over with olive oil and season generously with salt and pepper.
Push the orange quarters inside the cavity and place the duck breast-side down in a roasting tray. Cook for 2 hours, turning it every 30 minutes until the skin goes thin and crispy and the meat is tender and fragrant with the oranges.
Remove the duck from the tray and pour the fat into a jar, making sure you avoid the meat juice the fat is floating upon. This fat can be used to roast potatoes another day.
Leave the duck to cool slightly then pull all the meat from the bones and shred it.
Pour a tablespoon of olive oil into a large pot and fry the pancetta on a medium heat until lightly golden. Add the onion, carrots, celery, rosemary, garlic and cinnamon and fry gently for 10 minutes until soft.
Add the tomatoes and red wine and simmer slowly for 25 minutes.
Add the duck meat and some chicken stock (if the sauce is a little dry) and simmer for another 30 minutes.
Remove the cinnamon stick, taste for seasoning and throw in the sultanas and pinenuts.
Cook the pasta according to instructions. Reserve some cooking water, then drain in colander and add to the sauce.
Remove from the heat and stir in the butter, Parmesan, parsley, orange zest and juice plus a good splash of vinegar.
Check for seasoning again and loosen with the reserved cooking water if necessary. Serve and enjoy!
Wine suggestion: A perfect match for a deep and profound Brunello di Montalcino or your favourite Tuscan red. Alternately look out for a good Bandol or Mourvedre based wine where the earthiness will also compliment the duck and pasta.
(Original recipe from Cook by Jamie Oliver, Penguin Books, 2009.)