Pappardelle with shredded duck, orange and wine

Babiche Martens

Ingredients

1	Salt, to rub
2 tsp	Olive oil
2	Duck breasts (Main)
3 cloves	Garlic
1	Shallot
1 tsp	Brown sugar
½ cup	Water
1 cup	Red wine
½ cup	Chicken stock
1	Orange
500 g	Pappardelle pasta (Main)
1	Freshly ground black pepper, to season
1	Orange, small, finely zested
1 Tbsp	Tomato paste

Directions

1. Score the skin of the duck, rub with salt and place on a rack over an ovenproof dish. Grill for 10 minutes.
2. Preheat oven to 170C. Heat the oil in a pan, fry finely diced shallot and crushed garlic until soft.
3. Halve and slice the orange and add with wine, tomato paste, sugar and water to the pan. Stir to combine, season and add sliced duck.
4. Cook for 1 hour, basting every 15 minutes then let cool. Skim any fat from the sauce and shred the duck.
5. Bring a large pot of salted water to a boil and add the pappardelle. Cook then drain and toss in the pan with sauce, duck and orange zest.