Duck ragù & homemade pici pasta

Serves 6

  • 1 Gressingham duck

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 2 medium red onions, peeled

  • 4 cloves of garlic, peeled

  • 1 stick of celery, trimmed

  • 300 ml Chianti

  • 2 x 400 g tins chopped tomatoes

  • 100 g raisins

  • 2 sprigs of fresh rosemary, leaves picked

  • 3 fresh bay leaves

  • extra virgin olive oil

  • Parmesan cheese, for grating

  • For the duck skin pangritata:

  • 1 thick slice of quality stale bread

  • 1 clove of garlic, peeled

  • a few sprigs of fresh thyme, leaves picked

  • For the homemade pici pasta:

  • 350 g tipo 00 flour, plus extra for dusting

  • 150 g semolina flour, plus extra for dusting

  • 1 large free-range egg

This is Sienna Miller's favourite dish so this is my version for her. Pici pasta is basically fat, hand-rolled spaghetti from Tuscany, which makes it ideal for beginners, as it can be as irregular and rustic as you like. Served with delicious, rich duck ragù and homemade duck skin pangritata sprinkled on top, this is as naughty as it gets.



Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck, both inside and out, then pat dry with kitchen paper and rub all over with olive oil, salt and pepper. Place in a snug-fitting roasting tray and pop in the oven for around 2 hours, or until golden, crisp and cooked through.



Once cooked, remove the duck to a board and set the tray aside for later. Finely slice and add the onions, garlic and celery to a large, wide pan over a medium-low heat with a splash of oil. Cook gently for 10 to 15 minutes, or until softened and lightly golden. Meanwhile, remove the duck skin and keep to one side (wear rubber gloves!), then shred the meat off the bones.



Pour most of the Chianti into the pan and allow to reduce for 10 to 15 minutes, then stir in the shredded duck meat. Add the remaining splash of wine to the roasting tray, then scrape the lovely, crispy bits from the bottom and add to the pan along with the chopped tomatoes and two tins' worth of water. Stir in the raisins, rosemary leaves and bay, then simmer for 1 hour 30 minutes, or until thickened and reduced – if you've got any Parmesan rind, throw that in too for an added flavour dimension (just remember to take it out before serving!).



Meanwhile, blitz the pangritata ingredients and reserved duck skin in a food processor until fine. Add to a frying pan over a medium heat with a drizzle of olive oil and fry for 3 to 5 minutes, or until golden and crisp, then tip into a small bowl.



To make the pici pasta, combine the flour, semolina and a good pinch of salt in a large bowl. Make a well in the middle, crack in the egg and add 1 tablespoon olive oil. Gradually add 175ml cold water, mixing continuously until you have a firm dough, then knead for 5 to 10 minutes on a flour-dusted surface until smooth and elastic. Wrap in clingfilm and place in the fridge for around 30 minutes to rest. Once rested, roll the dough into a rectangle roughly ½cm thick on a flour-dusted surface. Using a sharp knife, cut the dough into long, ½cm strips, then with lightly oiled fingers, gently roll each strip into a long tube, starting at the middle and carefully rolling outwards, placing on a semolina-dusted tray as you go.



When the ragù has around 10 minutes to go, bring a large pan of salted water to the boil over a high heat. Add the pici pasta and cook for 6 to 10 minutes, or until al dente. Drain, reserving a cupful of cooking water, then add to the ragù and toss to coat, adding a splash of extra virgin olive oil and a little of the reserved cooking water to loosen, if needed. Divide between bowls, then grate over a little Parmesan, sprinkle the pangritata on top and serve.

Nutritional Information

Duck ragù & homemade pici pasta

With duck skin pangritata

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I’ve shown you how to make your own crispy duck skin pangritata – sprinkled on top of rich duck ragù, this is incredible.
Serves 6
4h 10m
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Method

This is Sienna Miller's favourite dish so this is my version for her. Pici pasta is basically fat, hand-rolled spaghetti from Tuscany, which makes it ideal for beginners, as it can be as irregular and rustic as you like. Served with delicious, rich duck ragù and homemade duck skin pangritata sprinkled on top, this is as naughty as it gets.

Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck, both inside and out, then pat dry with kitchen paper and rub all over with olive oil, salt and pepper. Place in a snug-fitting roasting tray and pop in the oven for around 2 hours, or until golden, crisp and cooked through.

Once cooked, remove the duck to a board and set the tray aside for later. Finely slice and add the onions, garlic and celery to a large, wide pan over a medium-low heat with a splash of oil. Cook gently for 10 to 15 minutes, or until softened and lightly golden. Meanwhile, remove the duck skin and keep to one side (wear rubber gloves!), then shred the meat off the bones.

Pour most of the Chianti into the pan and allow to reduce for 10 to 15 minutes, then stir in the shredded duck meat. Add the remaining splash of wine to the roasting tray, then scrape the lovely, crispy bits from the bottom and add to the pan along with the chopped tomatoes and two tins' worth of water. Stir in the raisins, rosemary leaves and bay, then simmer for 1 hour 30 minutes, or until thickened and reduced – if you've got any Parmesan rind, throw that in too for an added flavour dimension (just remember to take it out before serving!).

Meanwhile, blitz the pangritata ingredients and reserved duck skin in a food processor until fine. Add to a frying pan over a medium heat with a drizzle of olive oil and fry for 3 to 5 minutes, or until golden and crisp, then tip into a small bowl.

To make the pici pasta, combine the flour, semolina and a good pinch of salt in a large bowl. Make a well in the middle, crack in the egg and add 1 tablespoon olive oil. Gradually add 175ml cold water, mixing continuously until you have a firm dough, then knead for 5 to 10 minutes on a flour-dusted surface until smooth and elastic. Wrap in clingfilm and place in the fridge for around 30 minutes to rest. Once rested, roll the dough into a rectangle roughly ½cm thick on a flour-dusted surface. Using a sharp knife, cut the dough into long, ½cm strips, then with lightly oiled fingers, gently roll each strip into a long tube, starting at the middle and carefully rolling outwards, placing on a semolina-dusted tray as you go.

When the ragù has around 10 minutes to go, bring a large pan of salted water to the boil over a high heat. Add the pici pasta and cook for 6 to 10 minutes, or until al dente. Drain, reserving a cupful of cooking water, then add to the ragù and toss to coat, adding a splash of extra virgin olive oil and a little of the reserved cooking water to loosen, if needed. Divide between bowls, then grate over a little Parmesan, sprinkle the pangritata on top and serve.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 610
    31%
  • Carbs 89.4g
    34%
  • Sugar 19.5g 22%
  • Fat 14.2g 20%
  • Saturates 3.2g 16%
  • Protein 28.5g 63%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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