1 tbsp oil
2 red onions, sliced thinly
2 garlic cloves, sliced finely
150 g pancetta, chopped
1 tbsp tomato paste
1 tbsp dry porcine mushrooms, finely chopped
10 thyme sprigs
40 ml smokey whiskey
40 ml red wine vinegar
Salt, to taste
2 tsp KEEN'S Mustard Powder
500 ml mushroom stock
2 duck breast, roughly chopped
250 g Barilla Tagliatelle, pre-cooked
- Heat oil in a hot camp oven. Add onion, garlic, pancetta, and stir, cooking until caramelised. Add tomato paste, porcine mushroom, thyme, whiskey, red wine vinegar, salt and KEEN'S Mustard Powder, then stir. Add the stock and duck then put back on a grill and cook for 3 hours or until duck is tender.
- Take oven off grill and add pasta, stir add salt to taste.
- Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.
BEN'S TIP: If you can't get mushroom stock soak porcine mushrooms in 500ml boiling water, leave 15 minutes. Strain and use liquid as stock. Check dish half way through cooking and add water if needed.