After a cold and dreary morning of hunting ducks, warm yourself up with some Pappardelle noodles bathed in a delicious Tuscan Duck Sauce.
Ingredients
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
4 duck breasts, skins removed, cut into small pieces. Reserve the skin whole.
2 garlic cloves, finely chopped
1 28-ounce can San Marzano crushed tomatoes
1 cup dry red wine
1.5 cups chicken stock
Small bunch of sage leaves
2 sprigs of rosemary
2 bay leaves
Salt and freshly ground pepper
1 teaspoon sugar
1 pound pappardelle
Freshly grated Parmesan Reggiano for serving
Directions
In a blender or a food processor, blend the San Marzano tomatoes until smooth. Measure 1 cup and set aside. Reserve the remaining sauce for another recipe.
Heat the oil in a large saucepan over low heat. Add the onion, carrot, and celery. Stir from time to time for 10-15 minutes.
Add the duck pieces and the reserved skin. Cook stirring and turning them over until the duck pieces change color.
Stir in the garlic and cook for 1 minute or until the aroma rises.
Next, add the wine, the cup of blended tomatoes, half of the chicken stock, the sage, rosemary, bay leaf, salt, pepper, and sugar. Simmer, covered over low heat for 1 hour. Add the remaining chicken stock as the sauce reduces. Taste and adjust the seasoning as it cooks.
Once the sauce is done reducing, carefully remove the duck skin, bay leaves and sprigs of rosemary from the sauce.
Cook the pappardelle in a pot of boiling, salted water until done al dente. Drain and pour the pappardelle into the saucepan with the sauce and mix well over low heat.
Serve with grated Parmesan Reggiano.