Page 59 - Fresh Magazine - Winter 2017

slo flvrs fo a livs
TIME SAVER
The duck can be cooked in advance along with
the sauce. It will keep for two to three days in
the fridge, so it’s an ideal dish to make on a
Sunday night. You can use the leftovers for a
couple of meals during the week.
055 Fresh_Winter 2017_Bressie_V9_KJ.indd 57
Slow-cooked duck
with sage, juniper
berries and cherry
tomatoes
SERVES 4
1 whole duck, giblets removed
400g cherry tomatoes, halved
salt and pepper
2 onions, thinly sliced
4 garlic cloves, minced
2 sprigs of fresh sage, leaves removed and
finely chopped
½ teaspoon juniper berries
2 tablespoons tomato purée
500ml chicken stock
400g pappardelle pasta
25g Pecorino cheese
Preheat the oven to 200°C/gas mark 6.
Spatchcock the duck by turning it upside
down and cutting down either side of the
backbone with a poultry shears or sharp
knife, then remove and discard the bone. Put
the duck on a rack in a roasting tin, flesh side
up, and press it down to flatten it, then flip it
over. Cook in the oven for 1 hour.
Strain off any fat into a heatproof container
and turn the duck over. Add the tomatoes,
season with salt and pepper and put back in
the oven for 1 hour more.
While the duck and tomatoes are cooking,
heat 1 tablespoon of the duck fat in a large
sauté pan set over a medium-low heat. Add
the onions, garlic, sage and juniper berries
along with a pinch of salt to help soften the
onions. Sauté for 10 to 12 minutes, until
the onions have slightly softened and are
beginning to caramelise.
Once the duck and tomatoes are cooked,
remove the roasting tin from the oven. Shred
the duck, making sure you wear kitchen
gloves to do this, as it will be very hot.
Discard any bones and fat. Put the shredded
duck in the pan with the onions, increase the
heat and fry for 5 to 6 minutes, until it has
taken on the flavours from the pan. Add the
cherry tomatoes, tomato purée and stock to
the pan and bring to the boil, then reduce the
heat and simmer for 10 minutes, until slightly
reduced. Season with salt and pepper.
While this is cooking, bring a large pot of
salted water to the boil over a high heat. Add
the pappardelle pasta and cook for 4 minutes
or according to the packet instructions. Strain
and add to the tomato sauce, tossing to coat.
Serve in large pasta bowls with shavings of
Pecorino cheese.
WINTER 2017 FRESH | 57
25/10/2017 15:56