Preheat oven to 180°C. In a tray, rub the duck all over with oil, sea salt and black pepper. Roast for 2 hours or until golden and crisp. Drain off fat into a jar (perfect for roast potatoes at a later date). Leave to cool, remove all the skin from the duck and strip all meat off the bone into a bowl.
Heat a large pan on medium heat with olive oil (or use some of the excess duck fat). Add onion and let cook until golden brown. Add celery, carrots and pancetta and cook well for 15 minutes. Next add garlic and cook for a further 5 minutes.
Add Chianti and season to taste. Turn the heat up and let it cook away. Add the shredded duck meat and tinned tomatoes, along with 400ml water, bay leaves and cloves. Let simmer for an hour, stirring every now and then.
While the ragu is cooking make the buckwheat pasta. In a food processor, add all ingredients and blitz until a smooth dough forms. Turn the dough onto lightly floured work surface and knead until it all comes together. Add more flour if necessary to prevent sticking. Wrap in plastic wrap and rest (20 minutes).
Use your pasta machine to roll out dough to 2mm thick (or roll out by hand) and cut into wide strips and set aside on a tray dusted with flour. When you’re ready to serve cook the pasta in a large saucepan of boiling salted water until al dente (3-4 minutes). Drain and serve with the ragu and some freshly grated pecorino cheese.
Recipe and article by Emily Fitzgerald of Adeline and Lumiere
Homewares from House, Barkly Square