For the ragu
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 duck breasts, skin removed
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 garlic cloves
- 1 bay leaf
- ½ small pack parsley, leaves picked and stalks finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 8 thyme sprigs, leaves picked
- 150ml red wine
- 1 tbsp tomato purée
- 400g can plum tomatoes
- 200ml stock
- 1 tsp red wine vinegar
- 1 tbsp raisins
- toasted pine nuts and parmesan, to serve
For the pasta
Heat 1 tbsp of the olive oil in a large deep frying pan over a high heat and fry the duck breasts for 2 mins on either side until well browned, then set aside. Tip the fat from the frying pan into a dish (keep it for later use if you like), and turn the heat on the pan down to medium, then add the rest of the olive oil. Tip the onion and fennel seeds into the pan, add a large pinch of salt and cook for 5 mins until the onion is starting to soften. Crush in the garlic cloves, then add the bay leaf, parsley stalks and thyme leaves. Stir well and cook for 2 mins more.
Turn the heat up, then pour in the red wine and cook for 2 mins until it has reduced a little. Spoon in the tomato purée and tip in the can of tomatoes along with the stock, stir and bring to the boil, then turn the heat down to low and return the duck breasts to the pan, cover and simmer very gently for 40-45 mins or until the meat is tender.
Remove the duck breasts with a slotted spoon, put in a bowl, turn the heat up and reduce the tomato sauce for 10 mins until thick enough to coat your pasta. Use two forks to shred the duck, then tip the meat back into the sauce. Add the red wine vinegar and raisins, then season to taste. Set aside.
When ready to serve, cook your pasta. Heat a large pan of well salted water, add the pappardelle and cook following pack instructions. For the final minute of cooking time, drop in the swede. Drain, reserving a ladleful of the pasta water to add to the sauce. Toss the pasta and swede through the sauce. Divide between bowls and top with the toasted pine nuts, parmesan and a scattering of parsley.