Our version of this Italian classic is based on a Neil Perry recipe and uses whole duck marylands which we braise gently with soffritto vegetables, red wine, tomatoes and homemade chicken stock, until it's so tender that it's falling off the bone. After shredding the meat and discarding the bones we fold it back into the sweet, thick sauce.
Duck, red wine, carrot, onion, celery, thyme, bay leaves, garlic, tomato paste, crushed tomatoes, red wine vinegar, olive oil, salt, chicken stock (free-range chicken bones, carrots, onion, celery, garlic, peppercorns, parsley).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 1553kJ | 3106kJ |
| PROTEIN | 33.5g | 67g |
| FAT TOTAL | 11.3g | 22.5g |
| - SATURATED | 2.8g | 5.6g |
| CARBS | 17.7g | 35.3g |
| - SUGARS | 15.4g | 30.7g |
| SODIUM | 1805mg | 3609mg |
Small:
Serves 2-3 adults with pasta.
Large:
Serves 4-6 adults with pasta.
Serve with the fresh pappardelle, polenta or gnocchi, grated Parmesan and a green salad.
LOW CARB: serve with spirals or ribbons of zucchini - toss them first in a frying pan with a pinch of salt and olive oil till just beginning to soften.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
PLEASE NOTE: while every effort has been made to ensure that the duck is bone-free, please be aware that some may remain.
Defrost fully. Then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.
