Pappardella with Duck Umbrian Style

The duck cooked with tomato, stock and herbs is reminiscent of Perugia, Umbria. For her customers in Bright, Patrizia Simone makes the papparedelle as the accompaniment to the duck, rather than the other way around- in Umbria, there would be more pasta served and less duck per person.

Serves 6

Ingredients

2 size 20 ducks each cut into 6 pieces
olive oil
salt and pepper
1 litre of chicken stock
1 kg. tomatoes peeled and diced or, a tin of imported chopped tomatoes
Italian parsley, onion, garlic, and sage
Pappardelle Pasta
4 duck eggs
2 normal eggs
600 grams plain flour
pinch of salt and pepper

Method

Heat the olive oil in a frying pan then brown the duck pieces seasoning with salt and pepper. Remove the duck pieces from the pan and place into a large oven dish stirring in the stock, tomatoes and herbs. Cover the dish with foil and cook in the oven at 160C for 1 1/2 hours while you make pasta.

Make the pasta in the normal manner. Stretch the pasta to setting 8 on your pasta machine. You should try to have a sheet at least 50 cm long. From the narrow side, roll it up into a little parcel 10 cm wide. With a sharp knife, cut into 1 cm wide strips from right to left. Alternatively use a the cutting tool available with your pasta machine.

Remove the duck from the oven, cook the pappardelle in plenty of salted water, drain and put on a warm plate. Spoon some of the sauce onto the pasta, then place one or two pieces of the duck on top.