Duck pappardelle

Method

• step 1

  Boil the chicken stock in small pan until syrupy and reduced to around 3-4 tbsp.

• step 2

  Meanwhile, put the butter and vegetable oil into a hot frying pan and, once the butter is foaming, add the duck livers and cook on high until browned all over. Scoop out of the pan onto a plate. Add the onions to the same frying pan, along with a big pinch of salt. Reduce the heat and cook very gently for 45 minutes until really sticky and browned.

• step 3

  Cook the pasta in a large pan of salted boiling water following pack instructions.

• step 4

  Add the red wine vinegar to the onions and simmer until reduced by half. Stir the reduced stock, livers and any juices from the plate in with the onions.

• step 5

  Drain the pasta and add to the liver and onion pan along with 1-2 tbsp of pasta cooking water. Toss together then serve with parsley sprinkled on top.