When you make Peking Duck, you only eat the crispy skin and just a bit of the meat right underneath. This means that you will have a lot of leftovers: the carcass as well as most of the meat. It is a shame to throw all of this away, especially since you can use this to make a classic Tuscan pasta dish: Pappardelle all’Anatra.
carcass with meat from leftover Peking Duck
50 grams finely minced onion (1 small onion)
50 grams finely minced carrot (1/2 medium carrot)
50 grams finely minced celery (1/2 stalk)
4 fresh sage leaves, finely minced
80 ml (1/3 cup) dry white wine
2 Tbsp double-concentrated tomato paste
1 Tbsp butter
freshly grated parmigiano reggiano
salt and freshly ground black pepper
about 200 grams (1 1/4 cup) semolina flour (semola di grano duro rimacinata)
chopped aromatic vegetables such as carrot, onion, leek, celery
1 tsp black pepper corns
few thyme sprigs
1 bay leaf
Meanwhile, make fresh pappardelle from the eggs and the flour using my instructions for making fresh pasta. Pappardelle are at least double the width of tagliatelle, about 2,5 cm (1 inch) or more.
When the sauce is almost ready, bring a large pot of water to a boil, add salt and pappardelle and cook until al dente. This will only take a few minutes when using fresh pappardelle.
I would recommend a full-bodied dry Italian white or a dry Italian rosé with this. A red wine would overpower the delicate flavors of this dish.