Meals and Courses

  • 25g (1 oz) unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 200 ml (7 fl oz) dry white wine
  • finely grated rind and juice of 1 orange
  • 2 tablespoons chopped thyme
  • 250 ml (8 fl oz) canned chopped tomatoes
  • 2 skinless duck legs, about 175–200 g (6–7 oz) each
  • 2 tablespoons freshly grated Parmesan cheese, plus extra to serve
  • 2 tablespoons fresh white breadcrumbs
  • 1 egg
  • 1 quantity 3-egg Pasta Dough (see page 10)
  • Italian 00 or fine plain flour, for dusting
  • salt and black pepper
  • chopped flat leaf parsley, to serve

Melt the butter with the oil in a large, heavy-based saucepan over a low heat. Add the onion, celery and carrot and cook for 10 minutes. Add the wine and boil for 1 minute. Add the orange rind and juice, thyme and tomatoes. Return to the boil.

Season the duck with salt and pepper. Add to the sauce and simmer gently, covered, for 1¼ hours until the meat flakes off the bone. Remove, then shred the flesh off the bone. Process in a food processor until finely chopped. Mix with the Parmesan, breadcrumbs and egg.

Roll the pasta dough out into long sheets (see page 11). Cut into 8 cm (3¼ inch) squares. Place a small ball of filling in the centre of each. Brush the edges with water, then fold the dough over the filling to make triangles. Gently but firmly push down between the filling to seal, ensuring that there is no trapped air. Bring the corners on the longest edge together and pinch tightly. Transfer to a floured baking sheet and cover with a tea towel.

Cook in a large saucepan of salted boiling water for 3–4 minutes until al dente. Meanwhile, reheat the sauce. Drain the pasta. Serve immediately with the sauce and a scattering of grated Parmesan and parsley.

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