Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Pici pasta & duck skin pangrattato
About the recipe
Sienna told me about an amazing ragù she’d enjoyed in the Val d’Orcia region of Tuscany, and this is my take on that recipe for her. Think of it as a richer and meatier version of your average Bolognese – it’s a real treat, and when topped with amazing duck skin breadcrumbs, it really is out of this world.
Recipe From
1 x 2kg whole duck
olive oil
2 medium red onions
4 cloves of garlic
1 stick of celery
300ml Chianti, or other red wine
2 x 400g tins of quality plum tomatoes
100g raisins
2 sprigs of fresh rosemary
3 fresh bay leaves
1 x Royal pasta dough
fine semolina, for dusting
extra virgin olive oil
Parmesan cheese, for grating
DUCK SKIN PANGRATTATO
1 clove of garlic
1 thick slice of quality stale bread
4 sprigs of fresh thyme
Support your local duck farmers – look for free-range farms in your area and help the British farming industry. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Living a good life generally means they have better flavour and texture.
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