Directions
- 1Place duck legs on a baking sheet and season with salt.
- 2Zest one orange and one lemon and set aside.
- 3Crush juniper berries and set aside.
- 4Season the duck legs with orange zest, lemon zest and crushed juniper berries.
- 5Sear the duck legs in a large pan until golden brown.
- 6Add chopped carrots, onion, celery, red pepper and garlic to the pan and sauté.
- 7Add fresh rosemary and tomato paste, and mix well.
- 8Deglaze the pan with red wine.
- 9Add beef demi-glace to the pan and mix well.
- 10Add the seared duck legs to the pan and simmer.
- 11Shred the duck meat and set aside.
- 12Cook the pasta according to package directions.
- 13Add the shredded duck meat and the sauce to a pan.
- 14Add the cooked pasta to the pan and toss to combine.
- 15Season with fresh parsley and parmesan cheese.
- 16Make bread crumbs by pulsing bread slices in a food processor.
- 17Toast the breadcrumbs in a pan with olive oil and seasonings.
- 18Serve the pasta topped with toasted breadcrumbs.
Ingredients
- 4 duck legs
- 2 pinches salt
- 1 orange orange zest
- 1 lemon lemon zest
- 1 tablespoon juniper berries
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon chopped red pepper
- 2 cloves garlic
- 1 sprig fresh rosemary
- 130 g tomato paste
- 1 cup red wine
- 1 cup beef demi-glace
- 1 handful fresh parsley
- 1 cup pasta (tubes)
- 4 slices bread
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese
Equipment
cutting boardbaking sheetmetal tongsorange zesterknifelarge potwooden spoonsmall bowlfood processor
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