Duck Ragù with Fresh Pappardelle.

Duck Ragù with Homemade Pappardelle.

            For the Duck.

-2kg whole duck, roasted with

-1 cinnamon stick,

-3 star anise,

-5 cloves,

-3 cloves garlic,

-1 onion, quartered.

-plenty of sea salt/black pepper.

Roast in 190c fan forced oven for 1 1/2 hrs. Leave to cool. When cool enough to handle, shred the duck meat, leave aside.

              For the Ragu.

In a large saucepan, fry

-1 large, chopped onion,with

-2 cloves of chopped garlic, stir fry together until the vegetables have softened, put in 

-2 carrots, cut into chunks. Add

-2 stalks celery, cut into chunks, add

-herbs-parsley

            -thyme

            -Rosemary.

            -bay leaves.

Stir together, add

-2 tsp coffee granules.

-2x400g tinned plum tomatoes.

-800ml water.

-200ml chicken stock.

Leave to simmer for about 2 hrs. Add

-duck bones, 

-600ml water, leave to simmer for about 1 hr. Fish out the bones, add

-Shredded duck meat. Leave to simmer 30 minutes.

              Fresh Pappardelle.

-400g plain four. (Serves 4).

-4 eggs.

-1tsp salt.

Put the ingredients in the food processor and process until a rough dough forms, if there are still lots of dry crumbs left add some water.

Tip onto a floured surface, knead for 1-2minutes until you have a smooth dough. Wrap in cling film and leave to rest for 20 minutes.

When ready cut the dough in half and each half into 3 pieces. Work with 1 piece at a time, keep the others wrapped. 

Make sure your work surface is well floured.

Press down on the dough to form a rough disc. 

Set your pasta maker on the widest setting (setting 1). Pass the disc through once then fold the ends into the centre, press to seal the seam, pass the pasta through, repeat the folding again. Need to make sure you flour your pasta to stop it sticking to itself.

Without folding the ends into the centre, pass the pasta through the widest setting twice more.

Set your pasta maker on setting 4, run your pasta through twice.

Set the pasta maker on setting 8, run your pasta through once.

Roll up your pasta sheet like a sausage and chop into 

-2cm in width.

Keep your finished pasta well floured and fold them into nests. Keep finished pasta on greaseproof paper covered with slightly damp tea towel until you are ready to use it. Will keep in the fridge for up to 2 days.

Fresh Pasta should only take around 50 seconds- 1 minute to cook.