Preparation time is 15minutes
Cook time is 36minutes
Total time is 51minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 2tablespoons red wine
- 1 onion
- 1teaspoons parsley, to serve
- 2tablespoons tomato paste
- 1/2 cup chicken stock
- 400grams can diced tomatoes
- 2teaspoons parmesan, to serve
- 375grams pappardelle
- 150grams mushrooms
- 1 handful sage
- 4 slice pancetta
- 4 duck breast fillets
Nutrition per serving
3580kJ
Protein
49.5grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a non-stick frying pan over medium-high heat. Add duck, skin-side down and cook for 10 minutes until golden brown. Turn over and cook the other side for 5 minutes. Remove to a plate.
Step 2 of 4
Drain all but 1 tbs oil from the pan and reheat. Add pancetta, onion, mushroom, sage and garlic to the pan. Stir for 5 minutes until golden brown.
Step 3 of 4
Add tomato paste and stir for 1 minute. Add the red wine and cook until sauce is reduced. Add tomatoes and stock. Slice the duck and return it to the pan with any juices. Bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes or until the duck is tender and the sauce has thickened.
Step 4 of 4
Meanwhile, cook pappardelle in plenty of boiling salted water until tender. Drain. Return to pan, gently toss with sauce and serve with parmesan and parsley.
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