1 tbsp olive oil
4 legs and thighs of duck or 1 whole duck cut into 8 pieces, skin and fat removed
1 onion, diced
1 celery stalk diced
1 carrot, diced
2oz pancetta, diced
2 tomatoes, seeded and chopped
1 1/4 cups dry red wine
1/2 tbsp chopped fresh rosemary
1/2 tbsp fresh thyme leaves
Salt and freshly ground black pepper to taste
1 tsp red chilli flakes
Dried pappardelle pasta or red lentil pasta for LOW CARB
Grated Parmigiano Reggiano cheese
In a large pot, heat the olive oil and brown the duck on each side, about 10 mins total. Add the onion, celery, carrot and pancetta and cook for another 10 mins. Add the tomatoes, red wine, rosemary, thyme, chilli flakes and bring to a boil. Cover and simmer on low heat for 1 hour. Uncover and continue simmering for another 1 hour, till meat is falling off the bones and sauce thickens slightly.
Remove the meat from the bones and tear into bite-sized chunks. Return meat to the sauce, season with salt and pepper and simmer for a further 5-10 mins.
Cook the pasta according to package instructions until al dente. Drain and mix with the meat sauce. Toss to coat evenly. Serve with the grated cheese.
Serves 4