Tipo 00's pappardelle pasta with duck ragout and porcini mushroom recipe

Comfort food from one of the third wave's favourite sons, Alberto Fava from Melbourne's Tipo 00.

600g fresh pappardelle

6 duck marylands (corn-fed preferably), seasoned with sea salt 1 hour before use

1 carrot, diced

1 brown onion, diced

1 tbsp garlic, minced

10g dry porcini, soaked in 250ml warm water

100g Italian tomato paste

125ml dry white wine

750ml chicken stock

sea salt

Aromatics tied with twine

2 sprigs of sage

1 sprig of thyme

1 bay leaf

To serve

2 tbsp Italian parsley, finely chopped

125g pecorino, shaved

1. Preheat oven to150C.

2. Preheat a pan on medium heat for 2 minutes. Add the duck skin side down, to render the fat, until golden brown (5-6 minutes). Turn on the other side and cook for 2 more minutes. Set aside in an ovenproof dish.

3. Add the carrots, onion, garlic and the aromatics and cook until soft.

4. In the meantime, gently lift the dry porcini from the liquid with a slotted spoon without disturbing the liquid. If there is any dirt in the mushrooms you want it fall to the bottom of the bowl.

5. Roughly chop the soaked mushrooms and add them to the vegetables. Cook for 3 more minutes and add the tomato paste.

6. Caramelise for 2 minutes and deglaze with the wine. Cook it out to a thick paste and add 3⁄4 of the mushroom liquid, making sure any grit stays in the bottom of the container.

7. Add the chicken stock and bring to the boil. Season with salt and pour over the duck legs.

8. Cover with a lid or foil and put in the oven for 1.5 hours.

9. Take out of the oven, uncover and let it rest for 15 minutes. Take the duck legs out of the liquid and let them cool.

10. Pick the meat off the bone, in big chunks, discarding the skin and the bones.

11. Discard the aromatics from the sauce and add the duck meat and parsley.

12. Cook the pappardelle in plenty of salted boiling water until al dente. Drain and add to the sauce, making sure the pappardelle is well coated with the ragout.

13. Serve in warm bowls with pecorino.

Serves 6