Ingredienti per 4 persons 1 small duck
1 carrot
1 onion
1 stick of celery
2 garlic cloves
1 bunch aromatic herbs (bay leaf, rosemary, parsley, basil)
300 gr tomato purée
About 20 black olives (optional), halved with stones removed
¼ litre of dry white wine
extra-virgin olive oil
salt, pepper
Preparazione Clean the duck and singe it, then lightly brown together with a mixture of chopped carrot, celery, garlic, the herbs and several teaspoons of olive oil. Add the wine and allow it to evaporate then add the tomato purée and season with salt and pepper.
Continue cooking for around 2 hours in a covered pot over a moderate heat. If necessary, add a little hot stock or water from time to time. When the duck is cooked, take it out of the pot, remove the bones and slice the meat.
Pass the cooking liquid through a food mill and add the halved olives.
Continue cooking the sauce for around 15 minutes then replace the meat, heat through and use the sauce to flavour the bigoli, which have been cooked in boiling salted water and drained when “al dente”.
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