Homemade Pappardelle with Duck Ragu & Pitted Olives

We have to admit it, Peranzana Olives are quickly becoming one of our favourite ingredient. They add a very special touch to our recipes, and we want to share our latest success.

Ingredients 4 People

4 Duck Breasts
1 Onion finely chopped
2 Medium Carrots finely chopped
2x400 Cans of Diced Tomatoes
Fresh Rosemary & Sage
Extra Virgin Olive Oil
20 Organic Peranzana Olives
Salt & Pepper

Method

Remove the skin from the duck breasts. This is easier than you might think. Insert your fingers underneath the skin, and by moving them from side to side, the skin will come off easily.

In a casserole (we used our beloved cast iron Le Creuset), place the skin at low medium heat and let cook for 30-40 minutes. Use your judgement here: if the fat released is too much, remove some and leave the rest. The idea is to brown the carrots and onions in it, so make sure you are not drowning them in fat.

Remove the skin (but keep it), add the onions and carrots and cook for another 30-40 minutes at low medium heat, until brown. Cut the duck breast in thin slices, add to the casserole. Slightly increase the heat to medium, cook for 10 minutes.

Add the diced tomatoes, the rosemary and sage, cover and simmer for about 1 hour. After this time, check the duck: if soft and easy to fray, your Ragu is ready. Add the Peranzana Olives, cook for another 10 minutes. Adjust with salt and pepper.

We made fresh Pappardelle to go with this ragu, and we must say they complemented very well the recipe.