- 2 duck legs
- olive oil
- thyme
- bay leaves (fresh)
- 2 garlic cloves
- 1 small white onion
- 1 large carrot
- 1 stick of celery
- star anise
- cinnamon
- 1 orange
- 1 tin of tomatoes
- 1 glass of dry red wine
- 100ml chicken stock
- 200g pappardelle
- fine salt
- Maldon salt
- black pepper
- 50g parmesan
- 2 slices of stale bread
- 50g almonds (blanched)
- chilli flakes
- 10 g parsley
1. Start by seasoning the duck legs with salt and pepper. Sear them in a pan until the skin is golden, then set aside to rest (save the duck fat in the pan). Slice the garlic and chop the thyme, then fry them gently in the duck fat. Add the diced onion, celery and carrot to the pan along with star anise, cinnamon and orange peel. Cook until soft, then deglaze with wine and add the tomatoes and chicken stock after a couple of minutes, cook everything for 10 minutes;
2. Take an ANTA baking tray and pour in the sauce, add the duck legs on top, cover with parchment paper and bake for 45 minutes at 180 degrees (or until the meat pulls away easily). Once cooked, remove the bones and mix the meat with the sauce;
3. At this point, bring a pot of water to boil and make the pangrattato by heating the olive oil in a pan and sauting the breadcrumbs in it for about 4 minutes. Add the almonds, garlic, parmesan and chilli and cook for another minute. Remove from the heat and add parsley;
4. When the water is boiling, salt it and add the pappardelle then cook according to the package. Save some boiling water then drain the pasta and add it to the ragu along with a splash of pasta water. Mix it well and enjoy in an ANTA pasta dish with a sprinkle of homemade pangrattato.