A richly-flavoured sauce of duck and red wine is served with perfectly al-dente tagliatelle and shavings of grated pecorino.
For the sauce:
Quarter the duck and then cut into smaller pieces, remove some of the fat but leave the skin on.
Peel and slice the onions, carrot and garlic, chop the celery and pick the herbs. Brown the diced duck in a frying pan at a high heat, skin side down. In the same pan gently brown the onions, carrot garlic and celery. Add the wine to the pan. Simmer until all the wine has evaporated. Add the stock and the passata. Then add rosemary, thyme and bay leaf, cover with a tight fitting lid and simmer for approximately 1 hour. Season to taste.
For the pasta:
Meanwhile make the pasta. Add the flour to a board and make a well, break your eggs into the well and then add the olive oil and salt. Using a fork break the eggs gently bringing in the flour.
Discard the fork and using one hand continue bringing in the flour until you achieve a dough. Gently start kneading using the palm of your hand to push the dough away from you and bring it back with your figures. Once the dough is easily handled use both hands and continue kneading until you form a smooth textured dough.
Pass the pasta through a pasta machine set on tagliatelle/ribbon size, or cut yourself with a sharp knife. Cook the pasta in boiling salted water for 3 minutes.
In the meantime remove the duck from the pan and place to one side, add the pasta to the remaining sauce and cook for a further minute tossing occasionally to ensure the pasta is well coated. Serve the duck separate to the pasta in the middle of the table with some vegetables. Serve the pasta sprinkled with some pecorino.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week