Penne with Roast Duck Sauce
Region: Italy
Category: Pasta with Fowl
Season: Fall
Difficulty: Labor Intensive

Most duck and pasta recipes come from northern Italy.  The reason for this of course is the extensive lake system that dots these northern provinces such as those in the regions of the Veneto and Lombardy.  Many Italian men love to hunt and a favorite catch is the various water fowl such as duck or teal, that inhabit this region.  As a result there are a lot of duck recipes emanating from kitchens there.  This recipe is inspired by these duck recipes of northern Italy.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 3:30 hours

One 5-pound duck

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

2 tablespoons finely chopped fresh parsley

1 garlic clove, finely chopped

One 28-ounce can crushed tomatoes

Salt and freshly ground black pepper to taste

Freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 450°F. 

2. Prick the duck all over with two corncob holders, holding them diagonally so they prick the skin, not the flesh, in order to let the fat drip out of the duck while it roasts.  Place the un-trussed duck on a roasting rack, breast side down, and place in the oven, immediately reducing the heat to 350°F.  Roast for 30 minutes and then turn the duck over so the breasts side is up.  Roast until the duck is golden brown, another 1 1/2 hours.

3. Remove the duck from the oven and leave to rest for 20 minutes.  Pour off the duck fat, saving it if you wish and scrape the duck glaze at the bottom of the roasting pan into a flame-proof casserole.  Carve all the meat off the duck into bite sized pieces and set aside.

4. Add the olive oil to the duck glaze in the casserole, then heat over medium heat and cook the onions, parsley, and garlic, until soft, stirring frequently so the garlic doesn’t burn, about 10 minutes.  Add the duck pieces and cook 1 minute.  Reduce the heat to low, add the tomato, season with salt and pepper and cook 1 hour or longer, stirring occasionally.

5. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the casserole and toss with the duck sauce.  Serve with parmigiano or pecorino cheese.

Variation: 

Note: 

Posted: 12/19/2006