Name: Duck meatballs with lasagnette
Yield: 4
Ingredients: 1 duck (about 2.2kg); 200 ml red wine; 2 fresh bay leaves; 80 ml extra-virgin olive oil (1/3 cup); 1 onion, finely chopped; 1 carrot, peeled and finely chopped; 2 stalks celery, finely chopped; 70 gm fresh breadcrumbs (1 cup); 1 egg; ½ tsp ground cinnamon; 100 ml pouring cream; 400 gm dried lasagnette (see note); 1 tbsp finely chopped French tarragon; To serve: shaved parmesan

Ingredients

1 duck (about 2.2kg)

200 ml red wine

2 fresh bay leaves

80 ml extra-virgin olive oil (1/3 cup)

1 onion, finely chopped

1 carrot, peeled and finely chopped

2 stalks celery, finely chopped

70 gm fresh breadcrumbs (1 cup)

1 egg

½ tsp ground cinnamon

100 ml pouring cream

400 gm dried lasagnette (see note)

1 tbsp finely chopped French tarragon

To serve: shaved parmesan

Method

Main

1.Using a sharp knife remove skin from duck and discard, then remove fat and flesh from bones and reserve all.

2.Preheat oven to 250C. Coarsely chop duck carcass and place bones in a roasting pan. Roast for 20 minutes or until browned, deglaze roasting pan with red wine then transfer duck bones and juices to a large saucepan. Add 1.5 litres water and bay leaves and simmer over medium-high heat for 40 minutes or until reduced by half. Strain stock through a fine sieve and set aside.

3.Heat 2 tbsp olive oil in a small saucepan and sauté onion over low-medium heat, stirring occasionally, for 6 minutes or until translucent. Add carrot and celery, cook for a further 3 minutes or until softened. Cool.

4.Place duck meat and fat in a food processor and pulse until finely chopped. Add breadcrumbs, egg, vegetable mix and cinnamon and pulse to combine. Season to taste, then with wetted hands form 1½ tablespoonfuls of mixture into balls. Place on a tray in a single layer, cover with plastic wrap and refrigerate for at least 1 hour.

5.Heat remaining olive oil in a large frying pan, add meatballs and cook over medium-high heat, turning occasionally, for 6 minutes or until golden brown, add reserved stock and simmer for 10 minutes or until reduced to a sauce consistency. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add cream to meatballs and bring to a simmer, then add pasta, toss to combine, sprinkle with tarragon and serve with parmesan.