Roast Duck
(serves 4)
1 Gressingham free-range duck (about 2 kilos)
salt and pepper
Lay the duck with its giblets in a large roasting tin, breast side up. Prick all over with a sharp fork, just deep enough to pierce the skin. Sprinkle plenty of salt and pepper over the duck. Roast for 2 1/2–3 hours, till skin is nicely browned and the legs separate easily from the body.
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(serves four)
1/2 pound dried orrechiette (or farfalle or another sort of stubby pasta)
1 tsp butter
1 tbsp olive oil
5 cloves garlic, minced
1 white onion, minced
1 tbsp Italian seasoning
1/2 cup pinenuts
1 soup-size can plum tomatoes
8 florets broccoli
8 stems tenderstem broccoli
1/2 cup grated Pecorino or Parmesan
Put water on to boil for the pasta. It will need to cook for about 12 minutes.
Heat butter and olive oil in a shallow skillet and cook garlic and onion till soft, then add Italian seasoning and mix well. Set aside while in a food processor or blender you mix the pinenuts and tomatoes till completely blended and a pleasing sort of reddish pink. Pour the mixture into the skillet with the garlic and onion and heat until bubbling, then turn off heat.
Steam the two broccolis until they smell good, and like broccoli. I can’t explain it better than that: you’ll know they’re cooked (five minutes or so?) when they smell like you want to eat them.
When the pasta is cooked through, drain it nearly all the way and dump it into the skillet with the sauce, then throw in…
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