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INGREDIENTS

  • 1.8kg Sunshine Meats Smoked Duck
  •  100g Pancetta, coarsely chopped
  •  1 small brown onion, finely chopped
  •  1 small celery stick, finely chopped
  •  1 small carrot, peeled, finely chopped
  •  2 garlic cloves, finely chopped
  •  2 dried bay leaves
  •  250ml (1 cup) pinot noir
  •  2 x 400g cans diced tomatoes
  •  250ml (1 cup) chicken style liquid stock
  •  3 large fresh rosemary sprigs
  •  1/4 teaspoon Chinese Five Spice
  •  110g (2/3 cup) pitted green olives, coarsely chopped
  •  Cooked pappardelle pasta, to serve
  •  Finely grated parmesan, to serve
  •  Chopped fresh continental parsley, to serve

METHOD

  • Preheat oven to 110°C.  Reheat Sunshine Meats smoked duck, we recommend to cut the duck first with either a knife or kitchen scissors, then warm in the oven, under the grill or salamander, fry or BBQ for about 10-15 minutes, or until the skin becomes crisp and the fat starts to melt.
  • Cook the pancetta, onion, celery, carrot, garlic and bay leaves, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the wine for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Add the duck and tomato. Top with the stock, rosemary and Chinese five spice. Cover and bake, carefully turning the duck once or twice, for 4 hours or until duck is tender.
  • Use tongs to transfer duck to a plate. Carefully remove and discard duck bones. Shred the duck meat. Stir into the sauce. Stir in the olives until the ragu is heated through. Season. Toss with pasta. Divide among serving bowls and top with parmesan and parsley.