(Papardelle with Duck Sauce)
A stunning dish, the flavors are marvelous. It is rich and luscious. I am so glad I had the opportunity to eat this dish with Ralph at Castello di Sorci in a country setting in Anghiari, Toscana, on a porch, in the heat of summer, family style.
Ingredients:
- 1 - 2-1/2 - 3 lb. duck (original recipe includes the duck liver, which Ralph omitted)
- 1 celery stalk, chopped
- l carrot, chopped
- 1 onion, chopped
- 4 leaves fresh sage, chopped
- 3 oz. pancetta, chopped
- 1/4 cup olive oil
- 1 cup dry white wine
- 1 - 28 oz. can tomatoes (could also use fresh if available)
- 1/2 cup chopped parsley
- 1/2 cup or more chicken stock
- salt & pepper
- 1 lb. papardelle or similar noodle *
Directions:
- Remove the skin from duck, chop duck into 6 pieces.
- Saute vegetables and pancetta and add duck/
- Brown the duck 8 mins.
- Add wine and sage and cook over medium heat 20 - 30 mins.
- Drain the tomatoes and add them to the duck, sprinkle with parsley.
- Simmer covered for 1 hour, adding chicken stock if necessary.
- Skim fat, remove the duck to cool.
- Puree the sauce in a food mill. Chop up the duck into pieces.
- Cook pasta al dente, serve sauce and duck over pasta.
* papardelle is traditionally an egg noodle. When in Italy, we were served papardelle that was wonderfully yellow from eggs!. Try making your own pasta for this dish!