The Northern Express Herald
Pappardelle with shredded duck, orange and wine
80 min
for 4 people
Babiche Martens
Ingredients
| 1 | Salt, to rub |
| 2 tsp | Olive oil |
| 2 | Duck breasts (Main) |
| 3 cloves | Garlic |
| 1 | Shallot |
| 1 tsp | Brown sugar |
| ½ cup | Water |
| 1 cup | Red wine |
| ½ cup | Chicken stock |
| 1 | Orange |
| 500 g | Pappardelle pasta (Main) |
| 1 | Freshly ground black pepper, to season |
| 1 | Orange, small, finely zested |
| 1 Tbsp | Tomato paste |
Directions
- Score the skin of the duck, rub with salt and place on a rack over an ovenproof dish. Grill for 10 minutes.
- Preheat oven to 170C. Heat the oil in a pan, fry finely diced shallot and crushed garlic until soft.
- Halve and slice the orange and add with wine, tomato paste, sugar and water to the pan. Stir to combine, season and add sliced duck.
- Cook for 1 hour, basting every 15 minutes then let cool. Skim any fat from the sauce and shred the duck.
- Bring a large pot of salted water to a boil and add the pappardelle. Cook then drain and toss in the pan with sauce, duck and orange zest.