This was seriously good. Marc suggested white wine instead of the red to let the duck shine. I did not make the pasta, I purchased pappardalle from the Italian market.
My duck was a little over 6lbs and a 5 qt pot was not big enough so be careful. Also, after sauteing the duck there was over 1 cup of fat I left 1/4 cup to saute the vegetables. I now have enough in the freezer for a quick meal during Christmas.
Croxetti al Sugo D’Anatra
(Croxetti with Duck Sugo)
For the pasta:
2 cups 00 flour
2 large duck eggs + 1 duck egg yolk
Salt (just a pinch)
2 Tbsp Olive oil
For the duck sauce:
1 young duck (Wild, if you can get one), cut into pieces
¼ cup duck fat or olive oil
1 celery rib, diced
1 carrot, diced
1 medium onion, diced
¼ lb. prosciutto, diced
Salt and pepper
Sage, chopped (I used two bunches—probably about 18 leaves)
1 bottle Red Wine
Fresh tomato puree in season, or 1 28-oz can pureed Italian tomatoes
Making the pasta:
I cheat with the kitchen aid when I make pasta. Pour the flour into the work bowl, put the eggs, oil and salt in a little well in the center, attach the dough hook and let it go until it forms a slightly soft, pliable mound of dough. You might need to add some water if it isn’t coming together, but don’t add too much or you will have to flour the shit out of your dough when you roll it through a pasta machine. Let it rest in the fridge for 30 minutes or so and then roll it out using whatever pasta maker you use. I use the kitchen aid attachment for lasagna sheets for this one.
To make croxetti, put the pasta through your machine until it’s about the same thickness as a lasagna dough. (I tried rolling this down to setting 4 on the kitchen aid attachment, which was too thin and it wouldn’t hold the stamp pattern. Setting 6 was too thick, and made too much bite on the finished pasta. Call me Goldilocks…I finally settled onto setting 5 which was just right. I’d guess it was about 1/8” thick).
Stamping Croxetti:
Using a corzetti stamp, cut out pasta coins and imprint with the stamp Place coins on lightly floured, parchment or clean towel-lined trays. Cover coins with a clean dry towel as you work with the rest.
To make the duck sauce:
Clean the duck, putting aside the heart, gizzard and liver.
Heat duck fat or olive oil in a hot pan and brown the duck for a few minutes, turning to ensure a good sear on each piece. Remove from the pan and set aside. Add celery, carrot, onion, prosciutto and the reserved duck offal. Sautee this mixture until the onion is translucent and the prosciutto slightly browned.
Add the wine to the pan and reduce by about 1/3. Add the tomato sauce and place the duck back into the mixture. The wine/tomato mixture should just about cover the duck pieces. If it doesn’t, add a bit more wine or chicken stock.
Simmer the duck, covered, for about 2 hours or until the meat is tender and ready to fall off the bone. Remove from heat. Once cool enough to handle, remove the duck meat from the bone and add back into the sauce. Add the sage, and salt and pepper to taste. There should be enough acid in the sauce from the wine and tomatoes, but tweak with additional tomato sauce as you see fit. The sauce should have a bite of gaminess from the duck, a very rich flavor from the long cook time, and a herby note on the front of your tongue from the sage. It should also be fairly thick by this point. If not, reduce it down a bit more, uncovered.
To serve, drop the croxetti into boiling, salted water and cook 3-4 minutes until tender. Drain and toss with duck sauce and top with grated fresh pecorino-romano or your favorite parmesan.
You will eat the shit out of this dish.
http://www.baketard.com/blog/2012/6/21/croxetti-al-sugo-danatra-croxetti-pasta-with-duck-sugo.html
My duck was a little over 6lbs and a 5 qt pot was not big enough so be careful. Also, after sauteing the duck there was over 1 cup of fat I left 1/4 cup to saute the vegetables. I now have enough in the freezer for a quick meal during Christmas.
Croxetti al Sugo D’Anatra
(Croxetti with Duck Sugo)
For the pasta:
2 cups 00 flour
2 large duck eggs + 1 duck egg yolk
Salt (just a pinch)
2 Tbsp Olive oil
For the duck sauce:
1 young duck (Wild, if you can get one), cut into pieces
¼ cup duck fat or olive oil
1 celery rib, diced
1 carrot, diced
1 medium onion, diced
¼ lb. prosciutto, diced
Salt and pepper
Sage, chopped (I used two bunches—probably about 18 leaves)
1 bottle Red Wine
Fresh tomato puree in season, or 1 28-oz can pureed Italian tomatoes
Making the pasta:
I cheat with the kitchen aid when I make pasta. Pour the flour into the work bowl, put the eggs, oil and salt in a little well in the center, attach the dough hook and let it go until it forms a slightly soft, pliable mound of dough. You might need to add some water if it isn’t coming together, but don’t add too much or you will have to flour the shit out of your dough when you roll it through a pasta machine. Let it rest in the fridge for 30 minutes or so and then roll it out using whatever pasta maker you use. I use the kitchen aid attachment for lasagna sheets for this one.
To make croxetti, put the pasta through your machine until it’s about the same thickness as a lasagna dough. (I tried rolling this down to setting 4 on the kitchen aid attachment, which was too thin and it wouldn’t hold the stamp pattern. Setting 6 was too thick, and made too much bite on the finished pasta. Call me Goldilocks…I finally settled onto setting 5 which was just right. I’d guess it was about 1/8” thick).
Stamping Croxetti:
Using a corzetti stamp, cut out pasta coins and imprint with the stamp Place coins on lightly floured, parchment or clean towel-lined trays. Cover coins with a clean dry towel as you work with the rest.
To make the duck sauce:
Clean the duck, putting aside the heart, gizzard and liver.
Heat duck fat or olive oil in a hot pan and brown the duck for a few minutes, turning to ensure a good sear on each piece. Remove from the pan and set aside. Add celery, carrot, onion, prosciutto and the reserved duck offal. Sautee this mixture until the onion is translucent and the prosciutto slightly browned.
Add the wine to the pan and reduce by about 1/3. Add the tomato sauce and place the duck back into the mixture. The wine/tomato mixture should just about cover the duck pieces. If it doesn’t, add a bit more wine or chicken stock.
Simmer the duck, covered, for about 2 hours or until the meat is tender and ready to fall off the bone. Remove from heat. Once cool enough to handle, remove the duck meat from the bone and add back into the sauce. Add the sage, and salt and pepper to taste. There should be enough acid in the sauce from the wine and tomatoes, but tweak with additional tomato sauce as you see fit. The sauce should have a bite of gaminess from the duck, a very rich flavor from the long cook time, and a herby note on the front of your tongue from the sage. It should also be fairly thick by this point. If not, reduce it down a bit more, uncovered.
To serve, drop the croxetti into boiling, salted water and cook 3-4 minutes until tender. Drain and toss with duck sauce and top with grated fresh pecorino-romano or your favorite parmesan.
You will eat the shit out of this dish.
http://www.baketard.com/blog/2012/6/21/croxetti-al-sugo-danatra-croxetti-pasta-with-duck-sugo.html