- 2kg of duck leg thighs filleted skin off
- 1/2 cup corn flour
- Extra virgin olive oil – use as needed
- 250g pancetta diced finely
- 250g Italian fennel pork sausages skinned and pulled into little pieces
- 1 large Brown onion finely chopped
- 2 celery stalks
- 4 garlic cloves finely minced
- 1 Tablespoon of fresh oregano
- 2 cups of green sicilian olives
- 1/2 cup of masala
- 1/2 cup red wine
- 2 jars of tomato purée or pasata
- 350g of The Pasta Company’s fresh pappardelle
- Salt for pasta water
- Parsley chopped finely
- Shaved parmesan for serving
Cut the duck thigh fillets up into 1 inch pieces. Place the corn flour into a freezer or zip lock bag along with salt and black pepper. Hold the bag tight and shake to evenly mix the seasoned flour. Add the duck pieces into the seasoned flour bag and again shake to coat the pieces.
In a heavy bottomed braising pan or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium heat till just smoking. Place duck pieces into the an and sear until golden brown . You may need to brown the duck pieces in two – three batches removing as you go. Once all browned Remove from pan and set aside. Now add the sausage pieces and pancetta. Cook until lightly browned and add onion, celery, carrots and cook until softened, about 10 minutes. Add the oregano and garlic and stir for a minute or two. Add the olives, Marsala , red wine and reduce slightly then add the tomato pasata and bring to a boil then add the duck pieces and again bring up to the boil and turn down the heat and simmer for around an hour.
Whilst the duck is on a simmer and almost completed cooking have a pot of boiling water ready. Once the water is rapidly bubbling add salt then parpadelle strips and stir to prevent the strands sticking. 3-5 minutes depending upon cooking preference and your pasta is ready to drain.
Add the pasta to a deep serving bowl and ladle over 1/2 the duck and sausage stew till coated well and stir gently through. Have the remaining stew beside the pasta to ladle over the served pasta and sprinkle with Parmesan shavings and parsley.
Recipe by, Kerryn Saffioti.