Duck is cooked into pasta sauces in many regions of Italy. Each region has its preferred pasta shape and its own style of cooking and serving the duck. In some regions, the duck is left in large chunks—even on the bone—whereas in other places the duck flesh is finely chopped. This recipe falls somewhere in between.
Most Italian recipes call for removing the duck skin and cooking the whole duck, but this sauce is especially good when made with leftover duck thighs, which can be saved in the freezer if the breasts are being used for other dishes. In general, duck thighs are better for braising because they tend to stay more moist, although if the duck meat is being finely chopped, any dryness will be imperceptible. Making a stock from the duck carcass, reducing it, and adding it to the sauce is an ultimate, but not essential, refinement.
|whole Pekin duck or thighs and drumsticks from
|onion, finely chopped|
|carrot, finely chopped|
|celery, finely chopped|
|garlic cloves, finely chopped|
|ripe tomatoes, peeled, seeded, chopped or drained and seeded canned tomatoes, chopped|
|fresh pappardelle, fettuccine (tagliatelle), or linguine or dried tubular pasta such as penne or rigatoni|
|salt and pepper||to taste||to taste|
|freshly grated parmigiano-reggiano|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.