Recipe Details
Title Duck ragu and homemade pici pasta
Author Jamie Oliver
Portions 6
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 424.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Salt, sea1 Pinch
Pepper, black1 Pinch
Garlic1 Clove
Celery1 Unit
Raisins100 Gram
Bay leaf, dried3 Unit
Oil, olive0.5 Cup US
Garlic1 Clove
Flour, 00, plain350 Gram
Flour, wheat, wholemeal150 Gram
Egg, chicken, free range, whole, raw1 Large
Duck, whole, raw1 Medium
Oil, olive0.5 Cup US
Onions, red, raw2 Medium
Tomato, tinned, chopped800 Gram
Bread, white, sliced1 Unit
Thyme, fresh10 Gram
Rosemary, fresh20 Gram
Cheese, Parmesan, grated10 Gram
Wine, red, chianti300 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 779
Protein 31.10%
Other Carbohydrate 38.19%
Sugar 22.61%
Fat Saturated 29.95%
Fat Unsaturated 63.04%
Fiber 30.02%
Sodium 5.69%
Salt 6.03%
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Recipe Method
1. Preheat the oven to 180C/350F/Gas Mark 4. 2. Wash the duck, both inside and out, then pat dry with kitchen paper and rub all over with olive oil, salt and pepper. Place in a snug-fitting roasting tray and pop in the oven for around 2 hours, or until golden, crisp and cooked through. 3. Once cooked, remove the duck to a board and set the tray aside for later. Finely slice and add the onions, garlic and celery to a large, wide pan over a medium-low heat with a splash of oil. Cook gently for 10 to 15 minutes, or until softened and lightly golden. 4. Meanwhile, remove the duck skin and keep to one side (wear rubber gloves!), then shred the meat off the bones. 5. Pour most of the Chianti into the pan and allow to reduce for 10 to 15 minutes, then stir in the shredded duck meat. Add the remaining splash of wine to the roasting tray, then scrape the lovely, crispy bits from the bottom and add to the pan along with the chopped tomatoes and two tins' worth of water. 6. Stir in the raisins, rosemary leaves and bay, then simmer for 1 hour 30 minutes, or until thickened and reduced if you've got any Parmesan rind, throw that in too for an added flavour dimension (just remember to take it out before serving!). 7. Meanwhile, blitz the pangritata ingredients and reserved duck skin in a food processor until fine. Add to a frying pan over a medium heat with a drizzle of olive oil and fry for 3 to 5 minutes, or until golden and crisp, then tip into a small bowl. 8. To make the pici pasta, combine the flour, semolina and a good pinch of salt in a large bowl. Make a well in the middle, crack in the egg and add 1 tablespoon olive oil. Gradually add 175ml cold water, mixing continuously until you have a firm dough, then knead for 5 to 10 minutes on a flour-dusted surface until smooth and elastic. 9. Wrap in clingfilm and place in the fridge for around 30 minutes to rest. Once rested, roll the dough into a rectangle roughly