DUCK PASTA

DUCK PASTA image

Number Of Ingredients 13

2 tbsp olive oil
2 size 10 ducks
2 onions, roughly chopped
4 cloves of garlic, roughly crushed
2 carrots, diced
2 stalks of celery, diced
1 cup red wine
2 cups chicken stock
Handful of thyme sprigs
10 sage leaves
To serve:
3-4 tbsp chopped flat leaf parsley
Grated parmesan cheese

Steps:

Heat the oil in a roasting pan big enough to hold the ducks and the vegetables. Brown the ducks on all sides until they are golden. Add the vegetables and garlic and fry them for five minutes until softened. Add the wine, stock and herbs, salt and pepper and cover the pan tightly and roast (breast side up) at 150°C for 2 hours. The ducks should be very tender. Remove them from the pan to cool a little and strain the pan juices. Set them aside and when the fat comes to the top, skim it off. Tear the meat from the duck carcasses and shred into bite-sized pieces. Reduce the cooking juices to form a thick sauce. Add the duck meat back into the sauce to warm through, and add a tablespoon or so of parsley. Toss through the cooked pasta and top with the parsley, serve with parmesan cheese.