Pici, roast duck and oyster mushrooms
Prep time 40 mins
Cook 2 1/2 hours
“I love this super simple combination, and we’re absolutely blessed to have access to some amazing ducks and beautiful oyster mushrooms from the Southern Highlands,” says Scott McComas-Williams. “Instead of making a classic duck ragu, I wanted to keep this sauce super clean by roasting the duck legs, then strain off the veg and just toss the meat with its own roasting juices, along with some oyster mushrooms.”
This recipe originally appeared in the Pasta edition of Eatable magazine, on sale here in print and digital.
1 qty semolina pasta dough
1 carrot, coarsely chopped
1 brown onion, coarselychopped
2 celery stalks, coarselychopped
2 garlic cloves, bruised
1⁄2 bunch thyme 1 fresh bay leaf
1⁄2 tbsp smoked paprika
250ml Shaoxing wine
250ml (1 cup) chicken stock
4 duck marylands
2-3 tbsp olive oil
200g oyster mushrooms, coarsely torn
2 tbsp unsalted butter
2 tsp sherry vinegar
1⁄2 bunch tarragon, picked and coarsely chopped
Parmigiano-Reggiano, to serve
1. Preheat oven to 150°C. Place vegetables in a roasting tray along with the herbs, paprika, wine and stock and mix to combine. Generously season duck legs and place on top of vegetables, skin-side up. Add a little splash of olive oil over the top and roast covered until meat is tender and pulls away from the bone (2 hours). Set aside to rest. When cool enough to handle, coarsely shred the meat and skin from the bones. Reserve the meat and strain the cooking liquor over meat.
2. To make pici, cut dough into quarters and start to roll into a log. As the log gets longer, cut in half and keep rolling each piece until as thin and as long as a chopstick. I like my pici on the fatter side, but it’s really up to you as to how thick or thin you want to make them. Keep rolling the pici until you’ve used up your dough, making sure to shake a little semolina on the rolled noodles as you go, so they don’t stick together. You can lay them out on a semolina-dusted tray and gently cover with a tea towel.
3. Heat a large deep-frying pan over medium-high heat and add a slug of olive oil. Once hot, add mushrooms, sprinkle a touch of sea salt and give it a toss. Once mushrooms get a bit of colour, add meat and sauce and reduce heat to low to keep warm.
4. Meanwhile, cook pici in a large saucepan of boiling salted water until cooked to your liking (2 minutes for al dente). Pull the pici from the water and add to the duck sauce with tongs and toss to combine. Add a splash of pasta water if needed to loosen the sauce and toss until coated well. Add butter, vinegar and tarragon and season to taste. Serve finished with plenty of cracked pepper and Parmigiano-Reggiano.
Recipe Scott McComas-Williams; photography Lisa Featherby