RUSTIC DUCK STEW WITH PAPPARDELLE

RUSTIC DUCK STEW WITH PAPPARDELLE image

Yield Serves 8

Number Of Ingredients 19

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3 5-lb Peking ducks, each cut into 8 pieces
S&P to taste
1/2 lb pancetta, cut into 1 x 1/4" pieces
3 large onions chopped
1 head garlic minced
1 2-ounce tin of anchovies drained
1 lb carrots cut into 1/4" slices
1/3 cup flour
2 cups white wine
1 cup Nicoise or gaeta black olives, pitted and chopped
1 large bouquet garni
1 ounce fresh thyme sprigs, tied with string
3 bay leaves
1 tsp cayenne (or to taste)
1/4 cup balsamic vinegar
1 16-ounce can peeled tomatoes drained
6 cups chicken stock
2 pounds papardelle
1 cup grated parmigiano reggiano

Steps:

Sprinkle duck pieces with s&p on both sides and let sit for 30 minutes, Heat a large, heavy stockpot over high heat, reduce heat to medium, and brown the pancetta, stirring constantly, until golden brown. Remove with slotted spoon and set aside to drain. In same pot, brown the duck pieces on both sides over high heat, a few at a time, removing them to a colander to drain. Pour out all but 1/4 cup of duck fat and reduce heat to medium. Add the onions & garlic and cook, stirring until translucent. Stir in anchovies and carrots and cook another 2-3 minutes. Add the flour and cook, stirring, 2 minutes until the fat is absorbed. Stir in the wine and olives and increase heat to medium high. Return the duck pieces to pot. Add bouquet garni, thyme, bay leaves, cayenne,, balsamic, tomatoes, and enough stock to cover. Stir well, bring to boil, then reduce heat to low simmer and cook for 30 minutes, stirring every 10 minutes. Skim as much duck fat as possible from top of the pot. Cook another 45 minutes, until duck is fork tender. Adjust seasonings. Just before serving, reheat the stew over medium heat. Cook the pasta until al dente, drain and toss with the grated cheese. Serve immediately with the stew.