This is a super quick alternative to a traditional pasta with duck ragu but is still packed full of flavour! Duck is paired with chestnuts, smoked pancetta and fresh sage.
Using top quality duck rillettes minimises prep and cooking time.
Duck & Chestnut Tagliolini
300g Tagliolini, 75g Duck Rillettes, 30g Smoked Pancetta (Diced), 1 Shallot (Finely Diced), 1 Garlic Clove (Finely Diced), 1tbsp Chopped Fresh Sage, 2tbsp Freshly Grated Parmesan, 25g Unsalted Butter, Juice and Zest of 1/2 Lemon, 50ml Reserved Pasta Cooking Water, Sea Salt, Cracked Black Pepper, Extra Virgin Olive Oil
1) Bring a large pan of salted water to the boil. Cook the pasta in the water and drain when ready.
2) Meanwhile place a frying pan over a medium-high heat. Add a little oil and fry the pancetta with the shallot and garlic for 2 minutes until golden. Turn the heat to medium-low and add the rillettes, sage, parmesan and butter. Keep over a low heat until the pasta is ready.
3) When the pasta is drained, add to the pan with the duck mixture together with the reserved cooking water, lemon juice and zest and a good amount of freshly cracked black pepper. Toss the pasta well to combine and serve with a good drizzle of extra virgin olive oil.