Pici with duck sauce
Pluck up the courage to experiment with duck.
Photo: Domino Postiglione
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- 2 medium red onions
- 1 medium carrot
- 1 celery heart
- 1/2 cup sage leaves
- 500g duck marylands, skin on
- Salt and pepper
- 2 tbs extra virgin olive oil
- 375ml dry white wine
- 60g tomato paste
- 4 juniper berries, lightly cracked with flat side of knife
- 600g of pici or substitute with thick spaghetti
- Grated parmesan, to serve
Pulse onions, carrot, celery and sage in a food processor (or mince finely with a knife) and set aside.
Season duck marylands with salt and pepper.
Heat olive oil in a braising pan and brown duck legs well, rendering as much fat from skin as possible.
Remove duck legs and transfer to a tray, keeping all the oil in the pan.
Fry minced vegetables gently in the pan for 5-6 minutes until softened.
Add wine, tomato paste and juniper berries.
Bring to the boil then reduce to a simmer.
Keep simmering until liquid has reduced by half.
Place duck back in pan with enough water to just cover the pieces.
Season lightly and simmer for 2 hours until duck meat comes off bones easily.
Remove duck pieces from liquid.
Cool slightly then remove meat from bones.
Chop meat, then return to the sauce.
Cook pasta to al dente, drain and toss with sauce.
Serve with grated parmesan.