INGREDIENTS

INSTRUCTIONS

1 Place the onion, celery and carrot in a food processor and blitz for
about 10 seconds until finely chopped. Heat a deep-sided non-stick pan and
then add the olive oil.
2 Tip in the vegetables and pancetta or bacon and saute for 1-2 minutes,
stirring occasionally with a wooden spoon.
3 Add the duck, stirring until well combined and cook for another few
minutes until the meat is sealed, stirring. Pour in the wine and simmer for
2-3 minutes until well reduced.
4 Add the bouquet garni, a teaspoon each of salt and pepper and the
tomatoes and chilli flakes, if using, and cook for another 2 minutes.
5 Add a little of the stock, cover and cook for 1 and a half hours on a low
heat, stirring occasionally and adding stock until it is finished and the
sauce has reduced and thickened. Season to taste.
6 Plunge the papperdelle into a large pan of boiling salted water and cook
for 6-8 minutes until just tender or al dente. Drain and refresh under cold
running water, then add to the sauce.
7 Mix well, discard the bouquet garni and stir in the pecorino or Parmesan.
Divide among hot plates and serve at once. You can also serve the meat
separately if you wish with a salad.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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