Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
2 garlic cloves, chopped
2 spoons fennel seeds
1 chilly pepper (or half a spoon of
crushed chilly pepper)
4 spoons extra virgin olive oil
½ red onion, chopped
350g (12oz) boneless duck meat
350g (12oz) canned tomatoes in cubes
1 cup red wine – the same as the wine served for dinner
A handful of fresh chopped fennel










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Preparation:
With a knife chop duck meat (skin and
fat included) into very small pieces. In
a non-stick pan sauté in olive oil chilly
pepper, garlic, fennel and onion. Once
they are golden, add the chopped duck
and sauté for about 2-3 minutes,
stirring well. Then add wine and reduce
for a couple of minutes. Add the
tomatoes and reduce on a low fire,
stirring quite frequently. At the end of
cooking add fresh chopped fennel.
Cook pasta very much al dente – drain
it when it’s still too firm too eat. Add the
pasta into the sauce and on medium
heat continue to cook until the pasta
reaches the right al dente point, stirring
occasionally so that the sauce is
absorbed well by the pasta. Serve.
If you have a duck-shaped cutter (the
one for cookies), you can cut out duck
shapes from a slice of white bread or a
slice of potato, and use them to
decorate the plate.

Makes 4 servings