1.8kg duck
100g sliced pancetta, coarsely chopped
1 small brown onion, finely chopped
1 small celery stick, finely chopped
1 small carrot, peeled, finely chopped
2 garlic cloves, finely chopped
2 dried bay leaves
250ml (1 cup) pinot noir
2 x 400g cans diced tomatoes
250ml (1 cup) Massel chicken style liquid stock
3 large fresh rosemary sprigs
1/4 tsp Chinese five spice
110g (2/3 cup) pitted green olives, coarsely chopped
Cooked pappardelle pasta, to serve
Shredded parmesan, to serve
Chopped fresh continental parsley, to serve
There’s nothing like a heart-warm pasta pot that’s hot a winter night with a slow-cooked duck ragu.


1.Cut on either side of the spine with kitchen scissors. Cut the backbone. Delete. Excess fat should be eliminated and discarded.
2.The duck fourth. Salt season. Cook duck over heat for 5 minutes or until golden, in 2 batches, on the skin, in a bowl.
3.Turn around and cook 2 minutes. Slow cooker switch. Drain the fat out of the bowl and set aside 1 tbs.
4.Over medium heat, heat the reserved fat. Cook, stir occasionally, eight minutes or until plants are soft, pancettes, oignons, celery, carrots, garlic and baking leaves.
5.Pour in the wine for 1 minute and scrap the bowl onto the base with a wooden flooring spoon.
6.Add the tomato, stock, rosemary and five spices to the slow cooker.
7.Using duck tongs on a plate to push the duck. Fat skim from the cooking liquid layer. Switch slow cooker to medium and cook liquid uncovered for 30 minutes or to a third.
8.Cut the duck bones and throw them away carefully. The duck meat is shredded. Mix the olives in the sauce until heated.
9.Toss the pasta with it. Divide with the parmesan and parsley between bowls and edge.

There’s nothing like heart-warm pasta pot that’s hot winter night with slow-cooked duck ragu.

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