Baked Pappardelle all'Anatra
- Level: Advanced
- Total: 14 hr 10 min (includes chilling time)
- Active: 2 hr
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 14 hr 10 min (includes chilling time)
- Active: 2 hr
- Yield: 4 to 6 servings
Ingredients
Seasoning:
Duck Sugo:
Duck Stock:
Pappardelle:
Directions
- For the seasoning: In a small bowl, combine the chile flakes, porcini powder, salt, sugar, fennel pollen and ground black pepper.
- For the duck sugo: Season the duck parts with 1/2 cup seasoning mix, then cover and let rest overnight in the refrigerator.
- For the duck stock: Heat the oven to 450 degrees F.
- Roast the duck carcass on a tray with the olive oil until brown, 10 to 15 minutes. In a stock pot with the oil on high heat, add the celery, carrots, onion and garlic and sauté until brown, about 10 minutes. Add the tomato passata, herbs, roasted duck carcass and 12 cups water. Bring to a simmer, then lower the heat. Let reduce by half on a light simmer for about 2 hours 30 minutes. Strain, discarding the bones and vegetables and saving the liquid.
- For the duck sugo: Heat the oven to 325 degrees F.
- In a medium Dutch oven, heat the olive oil and sear the duck on low heat fat side down until browned, 20 to 30 minutes. Flip the pieces over and continue to sear. Remove the duck from the pan and set aside. Turn the heat up to medium heat and add the celery, garlic, carrot and onion to the pan, cooking until evenly browned. Deglaze the pan with the red wine and reduce the wine by half. Add the passata, tomatoes and 6 cups duck stock and bring to a simmer. Return the seared duck to the sauce, making sure the duck is submerged. Cover with plastic wrap and foil or the pot lid and braise in the oven until the duck is tender and will easily pull off the bone, about 2 hours. Remove from the oven and let cool. Separate the meat and vegetables from the sauce. Shred the meat by hand, discarding the bones, and pass all the vegetables through a food processor. Combine the meat, vegetables and braising liquid. Season to taste.
- For the pappardelle: Pour the flour onto a cutting board, then make a crater in the center of the mound of flour to make a “volcano.” Add the eggs to the center. Using a fork, start mixing the eggs carefully, slowing taking in some flour from the sides as you stir without collapsing the volcano walls until the mixture is thick enough to hold together without spilling the eggs. Once the dough comes together, knead the dough by hand for about 5 minutes. Wrap with plastic and let it rest for 20 minutes at room temperature.
- Cut the dough into quarters. Keep all the dough that is not being used wrapped so that it does not dry out. Starting with the first quarter, form into a square shape and start rolling out with a rolling pin, trying to keep an even rectangle shape as much as possible. Use a bit of flour if necessary to help from sticking. Roll to 1/8-inch thickness. Cut the sheet into 1/2-inch by 12-inch-long ribbons, and dust with flour. Swirl into small nests. Refrigerate until ready to use.
- Heat the oven to 425 degrees F.
- Cook 4 to 6 nests of pasta in boiling salted water until very al dente, about 3 minutes. (It will cook some more in the oven later.) Combine with the desired amount of duck sugo and a bit of the starchy pasta water in a large sauté pan. Heat until simmering. Keep the sauce a bit loose. Transfer into a cazuela or baking dish, then top with the Parmesan. Bake until golden and bubbly, about 10 minutes. Top with the chives.
Cook’s Note
If you don’t have a food processor, you can leave the vegetables in the sauce and blend with an immersion blender.
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