Wash and dry the bird and cut into equal pieces. Chop the celery, carrot, and onion and brown in oil, butter and prosciutto in a saucepan. Add the duck and brown well, then splash with wine. When the wine has evaporated, add the tomatoes seeded, peeled and chopped. Add salt and pepper and cook slowly for l 1/2 hours. Add the fennel seeds and cook for another 20 mins. Remove the pieces of duck and keep them warm. Strain the sauce, return it to the pan and add the duck. Heat through.
Cook the pappardelle in boiling water, drain and serve with the sauce. Duck can be served on top of the pasta or as a second course, in which case it is better cooked whole so that it can be served more attractively. |
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