1 (about 2.2kg) duck 200 mlred wine2fresh bay leaves80 ml (1/3 cup) extra-virgin olive oil1onion, finely chopped1carrot, peeled and finely chopped2 stalks celery, finely chopped70 gm (1 cup) fresh breadcrumbs1egg½ tsp ground cinnamon100 mlpouring cream400 gmdried lasagnette (see note)1 tbspfinely chopped French tarragonTo serve:shaved parmesan
Using a sharp knife remove skin from duck and discard, then remove fat and flesh from bones and reserve all.
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.
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.
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.
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.
Note Lasagnette is a long pasta, about 4cm wide
with rippled edges. It's available from Simon Johnson and select