Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Venetian Duck Rigatoni
Indulge in this rich and flavorful slow-cooked duck leg rigatoni, featuring tender duck meat simmered with aromatic vegetables and spices. The addition of red wine and fresh parsley elevates the dish, making it perfect for a cozy dinner.
Caitlin Fitzpatrick
Feeds: 2
2 hours 30 minutes
Ingredients
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2 duck legs
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30 g salted butter
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1 small white onion, finely chopped
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1 stick of celery, finely chopped
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1 large carrot, finely chopped
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1 large sprig of rosemary
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1 bay leaf
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2 tsp cinnamon
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1 tsp ground nutmeg
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1 star anise
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1 orange, zest only
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1 tbsp plain flour
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1 small glass red wine
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2 large plum tomatoes, quartered
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400 ml dark chicken stock
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150 g Northern Pasta Co Rigatoni
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1 small handful fresh parsley, finely chopped
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Parmesan, to serve
Method
1
Preheat the oven to 160°C fan.
2
Season the duck legs all over generously with salt. Place into a heavy bottomed pan suitable for the oven, skin side down. Cook on medium low heat for around 5 minutes until the fat has started to render out and the skin begins to fry.
3
Turn the heat up to medium high and fry for a further couple of minutes until well golden brown and caramelized on both sides.
4
Remove the duck legs from the pan, add the butter followed by the onion, celery, and carrot. Sauté for around 10 minutes on medium low heat until very soft and translucent.
5
Add the garlic, rosemary, bay leaf, spices, and flour. Grate in the orange zest and stir together. Cook for a few minutes until fragrant before pouring in the wine. Let the wine bubble away for a minute before seasoning generously with salt and pepper.
6
Add the tomatoes followed by the chicken stock. Submerge the duck legs into the pan, ensuring they are covered as much as possible by liquid. Place a lid on and then into the oven. Cook for 2.5 hours until the meat is falling off the bone and completely tender.
7
Once the duck has cooked for 2.5 hours, place a pan of well salted water on to boil for the pasta. Once boiling, add the rigatoni and cook for 9 minutes until al-dente.
8
Carefully spoon out the duck legs from the pan and shred the meat off the bone. Add the meat back into the sauce and stir together. Taste for seasoning and adjust as needed. Add the fresh parsley and stir together.
9
Drain the rigatoni once cooked and then add to the sauce, stir together and divide between two bowls. Finish with some Parmesan over the top and serve.
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