tray, rub the duck all over with oil, sea salt and black pepper, then roast for 2 hours, or until golden and crisp, draining off the fat into a jar. Leave to cool, remove all the skin and fat from the duck and place in a food processor, then strip all the meat off the bone into a bowl. put into a large non-stick pan on a high heat with a little duck fat and the marjoram leaves. Cook until the garlic is lightly golden, then stir in the spinach and a good grating of nutmeg and cook for 15 minutes, or until the spinach has cooked right down and all the excess water has evaporated. Leave to cool while you make your ragu. Peel the onion and carrots, trim the celery, then roughly chop it all. Place all in a large pan on a medium heat with a little duck fat (keep any leftover fat in the fridge for making great roast potatoes) and crush in the remaining garlic. Fry for around 20 minutes, or until the veg are starting to caramelize, stirring regularly. Pour in the Chianti, turn up the heat and cook it away. Add the shredded duck meat and tinned tomatoes, along with 1 tin&# 226;ÂÂs worth of water, the bay leaves and cloves. Give it a good stir, simmer for around 1 hour, then season to perfection. Meanwhile, make your pasta
2 Preheat the oven to 180C/350F/gas 4. In a
3 Peel and ï¬Ânely slice 2 cloves of garlic, then
Servings 12 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 132.9mg6%
- Total Carbohydrate 29.2g10%
- Dietary Fiber 2.0g8%
- Sugars 1.8g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
beef, blending, bread, fresh, fried, frying, italian, roasting, rosemary, simmering, sprigs, stale, title, vegan
