Serves: 6

Another absolutely incredible Valeria Necchio pasta.

Another pasta well at the peak of our ongoing ‘world’s greatest pasta challenge’ as we countdown the days to the arrival of Baby #4.

There is something so wonderfully subtle and scented about the ragù. This is class on a plate. 2-hat pasta class and I’m not overstating that.

Wow.

Nat made a nutty wholemeal pasta to go alongside and it just delivered that final, extra kick. If you don’t make your own pasta, try and find bigoli as your pasta.

I made the ragù ahead of time and reheated it with a knob of butter to add a little silk. I commend this to you.

Otherwise, this is the occasion to chill a good Vermentino, sprinkle plenty of Parmesan on the pasta, serve a side bowl of green leaves and enjoy.

This is why life is good.

Ingredients

500gm of minced duck, including fat and skin*
2 garlic cloves, slightly crushed
2 sprigs of fresh rosemary
240ml of dry white wine
480ml of duck stock or vegetable stock
2 juniper berries
2 tbsp of extra virgin olive oil
Sea salt and freshly cracked black pepper
Knob of butter when reheating

To serve

500gm of fresh bigoli pasta (or thick fresh spaghetti)
100gm of Parmesan

Method

1. To make the duck ragù, heat the oil in a large, heavy-based pan over a medium heat. Once hot, add the garlic and rosemary and allow them to infuse in the oil for a few minutes, stirring often.
2. Add the duck mince and increase the heat to a medium-high heat. Cook for 4 – 5 minutes, until evenly browned and season generously.
3. Pour in the wine and stock and add the juniper berries. Bring everything to a simmer, then reduce the heat to low and cover with a lid. Cook the ragù for at least 1 hour, stirring occasionally and adding a little stock if the ragù becomes too dry.
4. Once the liquid has reduced completely and only an oily sauce remains, remove from the heat and discard the rosemary, juniper and garlic. Cover and keep warm.
5. Cook your pasta and drain. Reheat the ragù, adding a little butter. Toss through the ragù with the pasta and half the Parmesan. Serve with the rest of the Parmesan.

* I left the procurement of duck for this recipe quite late and only had the option of duck breasts with the skin and fat. I was concerned that this would not be fatty enough for a ragù, though after mincing and cooking, rest assured it is. 3 duck breasts is about what you need here.