 |
1
whole breast of duck, skin |
| |
removed |
|
60
grams/ 4 tablespoons butter |
|
60ml/
4 tablespoons olive oil |
|
2
cloves garlic, chopped |
|
1
onion diced |
|
2
shallots diced |
|
2
stalks of celery diced |
|
1
large carrot peeled and diced |
|
6-8
leaves of fresh sage |
|
15
grams/ 1 tablespoon fresh |
| |
rosemary |
|
125ml/
½ cup white wine |
|
750
grams/ 1 ½ pounds of peeled, |
| |
seeded
and chopped tomatoes |
|
2
small chilies, finely chopped |
|
½
kilo/ 1 pound pappardelle pasta |
|
salt |
|
fresh
ground black pepper |
|
100
grams/ 3 ounces Parmesan |
|
100
grams/ 3 ounces Romano |
|
|
Lightly
rub the duck breasts with butter and add a generous amount of salt
and pepper. In a large heavy-bottomed sauté pan, heat the
olive oil and butter until hot. Add the garlic, onion, shallots,
celery and carrots to the pan, and cook gently until softened. Add
the duck breasts and turn them while they brown. Add the rosemary
and sage and stir. Turn up the heat and add the white wine. After
the wine has evaporated add the tomatoes and the water. Lower the
heat and cover. Cook for 25 minutes stirring frequently
Remove one duck
breast from the pan and chop finely. Return it to the pan and slowly
reduce the sauce, about 10-15 minutes. Remove the second duck breast
from the pan and slice thinly and set aside on a warm plate.
Pour the pasta
water into a colander and shake vigorously to drain the pasta well.
Spoon the noodles into the center of warm pasta plates, add the
sauce and top with butter and Parmesan then arrange the sliced duck
breast over all. Sprinkle with the remaining Parmesan and Romano
cheese.
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