If required, use a little extra of the chicken stock. Soak in hot water for 15 minutes and then drain the dried porcini mushrooms. Dice the carrots. Dice the celery. Crush the garlic cloves. Dice the white onions. Set aside once removed the skin of the duck legs.
- 1 To make the pasta:
- 2 Blend all the ingredients in a food processor until they form a rough dough.
- 3 Remove to a work surface and knead for 5-8 mins, until the dough is smooth and pliable. Chill for at least 1 hour.
- 4 Once chilled, cut the dough into quarters.
- 5 On a lightly floured surface, use a rolling pin to roll each piece into a sheet 2-3mm thick.
- 6 The dough will have a tendency to spring back, but this will lessen as you work it.
- 7 Cut the sheets into strips 8-10mm wide.
- 8 If serving the pasta immediately, cook it for 5-6 mins in salted boiling water, then drain and serve.
- 9 If making ahead, blanch for 2 mins, drain, then toss in olive oil to prevent sticking.
- 10 When ready to serve, reheat the pasta in boiling water for 2-3 mins.
- 11 To cook the ragu:
- 12 In a large saucepan, brown the duck in the olive oil until golden.
- 13 Remove and set aside. Sauté the pancetta until crisp and golden. Set aside with the duck.
- 14 Sauté the onion, garlic, celery, carrot, porcini and thyme until soft, then add the tomato purée, season, and cook gently for 5 mins.
- 15 Add the tinned tomatoes and chicken stock, and bring to the boil.
- 16 Reduce to a simmer, then add the duck legs and pancetta.
- 17 Cover with a lid and simmer for 1½-2 hours, adding more stock if it starts to look dry.
- 18 Meanwhile, heat the oven to 150°C/140°C fan/gas 2.
- 19 Lightly salt the duck skin and lay it flat on a greaseproof sheet on a baking tray.
- 20 Bake for 50-60 mins, until crisp and dry.
- 21 Remove the ragu from the heat and allow to cool slightly.
- 22 Strip the meat from the duck legs and return to the ragu, discarding the bones. Warm through.
- 23 Using a sharp knife, chop the duck skin into shards.
- 24 Serve the cooked tagliatelle with the ragu, topped with duck skin, Parmesan, parsley and extra virgin olive oil.