Fresh pasta and duck are two things that some home cooks avoid.
This recipe makes both simple: the pasta because fazzoletti (“handkerchief”) pasta is just big sheets cut into squares, and the duck because slow cooking it in a ragù is so forgiving.
When I first tried this dish at Chris Leach’s restaurant — Manteca in Shoreditch — the chef on duty told me that the trick for a ragù is to dice ingredients for the soffritto incredibly finely and cook it as low and slow as possible.
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