Have a dinner party? For a deliciously rich dish try Chef Julian Baker's Pici with Duck Ragu from Toscana Divino!
Lightly cover the bottom of a sauce pan with olive oil, big enough to hold the 4 duck legs and heat medium. Dry off any moisture from the duck legs and season with salt & Pepper, place in the hot oil skin side down and brown lightly, turn over and brown other side.
Remove the duck from the pan and remove 2/3 of the oil, add the vegetables, bay leaf, garlic & porcini mushrooms, cook for a few minutes on a medium heat. Place the duck legs back into the pan with the orange zest and white wine, reduce the wine by 2/3.
Add the fresh tomato, season slightly with salt and pepper, add the water. Bring to a boil then lower to a simmer and cover with a lid. Cook in the oven at 300 degrees for 45 minutes. Remove the duck, cool slightly then separate the meat from the skin and bones, discard the skin and bones.
Add the duck leg meat back into the cooking liquid, remove the orange zest, mix to combine and retain for use.
Bring a sauce pan large enough to cook the pasta of salted water to a boil. In a separate sauce pan heat the duck ragu. Add the pici into the boiling salted water, cook until a’dente approx. 5 mins.
Drain the pasta and add to the duck ragu, season with salt and pepper and half the cheese, mix well. Add the olive oil, mix vigorously to combine. Divide into 4 serving plates and add to each a little of the remaining cheese and a drizzle of extra virgin olive oil.