KEY POINTS:
Serves 4
2 duck breasts
Salt
2 tsp olive oil
1 shallot
3 cloves garlic
1 orange
1 cup red wine
1 Tsp brown sugar
½ cup chicken stock
½ cup water
Freshly ground black pepper
Water and salt for cooking the pasta
500g pappardelle
Finely shredded zest of one small orange
1 Tbs tomato paste
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 170 C.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 hours, 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.