Meals and Courses

Mafaldine with Rich Confit Duck and Pancetta

cook 30 mins
Tags: Quick eats
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon tomato paste
  • 75 ml (3 fl oz) dry white wine
  • 400 g (13 oz) can chopped tomatoes
  • 2 strips of orange peel
  • 200 ml (7 fl oz) water
  • 1 bay leaf
  • 1 thyme sprig
  • 100 g (3 1/2 oz) pancetta cubes
  • 4 confit duck legs
  • 400 g (13 oz) mafaldine
  • salt and pepper
  • Heat 2 tablespoons of the oil in a large saucepan, add the onion, carrot and celery and cook gently for 5 minutes until softened. Stir in the garlic and tomato paste and cook for a further 1 minute.
  • Pour over the wine, increase the heat and bubble vigorously for a couple of minutes until reduced, then stir in the tomatoes, orange peel and measurement water. Add the herbs, bring to the boil and cook for 15 minutes.
  • Remove the pan from the heat. Remove the orange peel and herbs then, using a stick blender, whizz to form a smooth sauce. Return to the heat.
  • Meanwhile, heat the remaining oil in a frying pan, add the pancetta and cook until golden. Using a fork, tear the duck into shreds, then add to the sauce with the pancetta and simmer for 5 minutes.
  • While the sauce is cooking, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the sauce, adding a little cooking water to loosen if needed. Season to taste and serve immediately.
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