1 large duck cut into sizeable pieces, skin and all bones removed
6 juniper berries, crushed finely
Zest of 2 oranges
100ml of Extra Virgin olive oil 200gr of diced brown onion
200gr of diced celery
200gr of carrot
2 garlic cloves crushed
200gr of wild mushrooms (oyster / porcini / Swiss brown)
6 sprigs or Thyme
3 sprigs of rosemary chopped finely 1 wineglass of Marsala or Vin Santo 1 large tin of chopped Italian tomato
1 bottle of Italian Passata di pomodoro
Salt and freshly ground black pepper
chilli (optional)
Method
Season the duck pieces generously, add the chopped rosemary, juniper berries and orange zest and leave to marinate for at least 45 minutes. Grind in a Mincer to desired thickness.
Place a pan large enough to accommodate all the ingredients on the stove, add the olive oil, once hot add the onion, celery, carrot and garlic, saute until fragrant, add the duck mince, and cook until well browned.
At this stage add the mushrooms and Sautee for a few minutes, add the Marsala or Vin Santo and let simmer for a few minutes, until the alcohol has evaporated.
Add the chopped tomato and the passata, and bring to a gentle boil, turn the heat down and simmer for 2 ½ hours on a very faint flame.
Check the seasoning, add the thyme and let the flavours marry for a further 15 minutes. Turn the heat off and let rest.
After 15 minutes some of the excess fat might have surfaced, skim if necessary.
Toss the Ragu', with Pappardelle, Pecorino Toscano and a showering of chilli...Serve at once.....
