Pappardelle with the duck
Pappardelle sull'anatra all'aretina ("maccheroni co' l'ocio") |
- A)
- one duck (about 1,8 kgs cut in pieces, not too small
- 2 sausages of pork
- 3 spoons of olive oil
- B)
- a mixture composed by the following finely chopped ingredients:
a medium size onion
a rib of celery
one carrot
one leek
2 garlic cloves
the skin (only the yellow part) of 1/2 orange
the small leaves of a big branch of rosemary
5-6 leaves of sage
8 leaves of sweet basil
1 leave of laurel
1 meat stock cube
- C)
- one glass of white wine and the juice of an orange (the one previously
peeled)
- D)
- a mixture composed by:
1/2 kg of red tomatoes
2 garlic cloves
a pinch of oreganum
the leaves of a small bunch of sweet marjoram
a pinch of fennel seeds
a pinch of salt and one of spices
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Take
a saucepan of appropriate size, with thick bottom and with lid, cook in
the oil for 3-4 minutes, over a low-medium heat, the two sausages indicated
at point A), already peeled and undone, but do not brown them. Turn very
well in order to melt all the grease, but it does not have to smoke. Then
add the pieces of duck and brown them softly, turning them often, but do
not roast them: they have to stew in order to have the removing of the grease
(very aromatic) that the duck normally has between its skin and the flesh.
You will need at least 10 minutes. At this time take out the pieces of duck
from the pan, drain them very well, put them in a plate, covered and warm:
you will use them later on. In the aromatic kind of sauce, which has been
formed in the saucepan, put now the chopped vegetables and the meat stock
cube indicated at point B). Turn very well, mix all this stuff and let boil
over a quiet heat, but not too slowly; cover with a lid and let this stuff
stew for 30 minutes taking care that anything will attach on the bottom
of the saucepan: in this case you have to turn various times and after this
action you have to cover the pan once again. In fact you do not have to
lose neither vapour for the right stewing of the chopped vegetables, nor
the tastes of the duck grease.
When the chopped vegetables will result very well cooked (you will need
about 30 minutes), and perfectly mixed in all the aromatic elements, increase
the heat, remove the lid and turn wildly, scraping the bottom of the saucepan
because nothing should be given to the tentacles of the fire, while it is
important to catch its transcendental qualities of forger of physical status
and let cook the stuff by this way for about 3-4 minutes. Then lower the
heat to a minumum. Turn by caressing the bottom of the pan a little bit
more in order to avoid that the burning metal would cause any damages to
the stuff, then put in the pan the pieces of duck over the chopped vegetables.
Turn and mix this stuff; increase the heat to start the boiling and cook
for 5-6 minutes, bathe with wine and orange juice; then turn and mix once
again and let evaporate for 5-6 minutes with uncovered saucepan.
In the meanwhile take a blender and put inside all the ingredients indicated
at point D) and after having well mixed, add this mixture to the duck and
chopped vegetables in the saucepan. Turn and mix very well, adjust the heat
for a very slow boiling and cook for 20 minutes, using a lid to cover the
pan and turning sometimes. At the right time taste and add, if necessary,
some salt, then take out the pieces of duck with some of the sauce to prepare
them with the re-made celeries, then switch off the heat and let stand for
an entire night.
At the right time remove with care all the grease that, in the meanwhile,
has appeared on the surface and eliminate it, then boil the pasta, drain
it and put a first layer in the bowl, season the pasta with abundant sauce
(that have been previously re-boiled). Then form another layer of pasta
and sauce in order to fill the entire bowl; you can keep some sauce in order
to season the pasta when it will be served in the plates. This pasta does
not want anything else, like cheese and so on. |
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