Restaurant The Old Bakery Restaurant
Chef Ivano de Serio
Front-of-house Alan Ritson

Level of difficulty Medium

Serves
2

Preparation

30min

Cooking

1hr
By
Average: 3.1 (18 votes)
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Ingredients

1 tbsp white wine vinegar
salt, to taste
2 very fresh eggs
100 g butter
1 tsp chopped fresh tarragon
100 g smoked pancetta

Pappardelle
150 g "00" pasta flour
100 g semolina rimacinata
2 whole eggs
4 egg yolks
pinch of salt

Duck ragout
150 ml extra virgin olive oil
1 small bunch thyme
1 small bunch sage
1 small bunch rosemary
1 clove garlic
1 French shallot, sliced
1 duck breast
meat of 1 duck leg
salt, to taste
200 ml dry white wine
2 litres duck stock
½ tsp crushed black pepper
â…“ tsp white truffle oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

For the pappardelle, place both of the flours in a bowl and add the rest of the ingredients. Work the dough for 3–4 minutes or until smooth and elastic. Pass the dough through a pasta machine and cut into large strips. Cook in boiling salted water for 3 minutes.

For the duck ragout, place the olive oil in a pan, add the fresh herbs and garlic and cook at very low heat for 10 minutes. Discard the herbs, add the shallot and cook for 2–3 minutes. Cut the duck breast and leg into small dice and season with salt. Add to the pan and cook for 4–5 minutes. Wet with the white wine and reduce the sauce. Add the stock and cook for 45–50 minutes. Add the black pepper and truffle oil.

Place the vinegar and a little salt into a deep saucepan full of water. Bring to sub-boil and crack in the eggs. In a separate pan, melt the butter with the tarragon on very low temperature for 10 minutes. Drain the eggs and place them in the melted butter.

In a separate pan, place the sliced pancetta and cook on medium heat for 5 minutes. Drain the pancetta from the cooking fat and roughly chop.

To serve, toss the hot pasta with the ragout and place in the centre of serving plates to form nests. Top each with a poached egg and sprinkle over the pancetta.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.