Serves 4
For the roasted vegetables
1 red onion, quartered
1 large carrot, peeled and roughly diced
1 parsnip, peeled and roughly diced
3 whole garlic cloves
2 tsp chopped thyme
1 large bay leaf
Zest of ½ an orange and juice of one
1 to 2 tbsp olive oil
80g mushrooms, wiped and halved
For the duck
3 to 4 Silver Hill Duck Breast Fillets
100ml red wine
150ml chicken stock
400ml tinned diced tomatoes
2 tsp sugar
1 tsp sweet paprika
Salt and freshly ground black pepper
Pappardelle
Grated parmesan
Chopped parsley
Preheat the oven to 200°C/fan 180°C/gas 6.
To roast the vegetables, place the vegetables, garlic, thyme, bay leaf, in a bowl, add zest of half an orange and the juice of a whole orange. Pour in some warm duck fat or olive oil and toss well. Transfer to a roasting tray and cook for about 18 to 20 minutes before adding the mushrooms for the remaining 10 minutes, turning from time to time.
To prepare the duck breast fillets, score the skin into a diamond shape (crisscross) place the duck skin side down into a cold frying pan over a medium heat to allow the duck fat to render out. Season the flesh side.
Spoon the excess fat out of the pan into a container (for use later in other recipes).
Turn the duck breast fillets over. Baste from time to time.
Cook for about a further 7 to 8 minutes until pink or until your preference doneness.
Then take the duck out and leave covered on a clean plate to rest for 7 minutes before slicing.
To make the ragù, place the roasted vegetables on a board and finely chop them.
Heat a large saucepan, add the chopped vegetables, pour in the red wine, followed by the stock, tinned tomatoes, paprika, sugar, salt and pepper and stir well.
Reduce the heat and simmer for about 10 minutes.
Cook the pasta according to the package instructions.
Toss the pasta into the vegetable ragù
Divide between bowls, arrange some duck breast slices on each.
Grate over parmesan and parsley and serve.