Pappardelle All’anatra

by Ling @ 23 Oct 2013
Pappardelle All’anatra Ingredients
2 tbsp butter
½ (each) onion, carrot and celery, peeled and finely chopped
3 duck legs, braised and meat shredded
40ml white wine
2 tbsp chopped rosemary
40g parmesan cheese
Salt, sea salt flakes and freshly ground black
pepper, to taste
Thyme sprigs, for garnishing

Pappardelle
900g flour
300g semolina flour
8 egg yolks
Extra virgin olive oil and salt, to taste

Preparation
For the pappardelle: Place the flour and semolina flour onto a floured work surface and make a 'well' in the centre of the flour mixture. Add in the egg yolks, extra virgin olive oil and salt and knead with your floured hands until a dough is formed. Place the dough into a greased bowl and cover with a damp cloth. Place the dough into the refrigerator to proof for about 30 minutes. Pass the proofed dough through a pasta machine to form pappardelle. Blanch the pappardelle in a pot of boiling salted water until al dente. Keep warm.

Heat the butter in a sauté pan and sauté the chopped onion until fragrant. Add in the chopped carrot and chopped celery and mix well. Add in the shredded braised duck meat and continue sautéing. Deglaze with white wine. Add in the chopped rosemary and parmesan cheese. Mix well. Add in the blanched pappardelle and toss well. Season with salt and freshly ground black pepper to taste.

Ladle the pappardelle with braised duck onto the centre of each serving plate and sprinkle with sea salt flakes and garnish with thyme sprigs.

Serves 4