with Duck Ragu and Fontina


Make pasta using the well method.


Using the thinnest setting on a pasta maker, roll into sheet. Cut sheets into 1-inch thick strips. Cut across the strips in 2-inch intervals to yield 2 x 1-inch strips.


In a medium skillet, hear olive oil until hot but not yet smoking. Add ground duck and break up with a spoon. Render the meat until it’s slightly browned and cooked through.


Using a slotted spoon, remove cooked duck and set aside. Drain the excess fat from the hot pan then add carrot, onion, celery and garlic. Cook the vegetables over medium-low heat for approximately 4-6 minutes or until softened, but not browned. Add anchovy paste and cook for another 2 minutes. Deglaze the pan with white wine and allow to reduce for about 5 minutes.


Reintroduce duck meat to the pan and add puréed tomato sauce to cover the meat mixture.  Cook over low heat for 45 minutes, stirring regularly to ensure the mixture does not scorch. Add 1/2 cup heavy cream and allow to cook for an additional 30 minutes until tender. Season with salt and pepper and remove from heat.


Cook fresh pasta in boiling salted water for 2-3 minutes, drain and toss gently with the hot ragu so that the noodles are evenly coated. Plate and finish with grated Fontina Val d'Aosta.