Bigoli al ragù d'anatra con Andrea Accordi - Four Season Bangkok*****

Dry the French Barbary duck well.

Use a compressor to pump air into the duck gently to inflate it, being careful not to split the skin.

Mix star anise, fennel seeds, Sichuan pepper, cloves, cinnamon, salt, and sugar, and add this mixture inside the duck.

Insert a stick to close the duck to keep the spices inside during cooking.

Bring water to a boil and prepare a tray with ice water.

Immerse the duck in boiling water for 5-6 seconds, repeating this operation 2-3 times, then place it in ice water to stop cooking.

Remove the duck from the ice water and dry it well.

Hang the duck in the refrigerator to dry for three days.

After three days, the duck should look slightly darker and drier.

Place the duck in a pan with a grill underneath and preheat the oven to 140°C.

Bake the duck for 2 hours.

Remove the duck from the oven and let it rest until cold, about 1 to 1.5 hours.

In a pan, add a little extra virgin olive oil and diced guanciale, then add diced celery, carrots, onion, and chopped ginger.

Roast the vegetables well and add 1 teaspoon of honey to caramelize them.

Add Xerex vinegar to the pan for a sweet and sour taste.

Add duck stock made from duck carcasses to the pan and cook for 20 minutes until the vegetables are tender, ensuring it does not reduce too much.

Remove all the meat from the duck and save the carcasses for broth.

Place the carcasses in a pan with ice and water and bring to a boil to make broth for cooking the bigoli.

Boil the broth for 1 hour and then filter it.

Cut the duck meat into small cubes and add it to the ragù, mixing well and letting it boil for 1 minute before removing it to rest.

Prepare the bigoli dough with flour, semolina, and parmigiano, adding organic duck yolks and a whole chicken egg.

Knead the dough until it's slightly hard and give it a rectangular shape.

Wrap the dough in film and place it in the fridge to rest for 24 hours.

Use a torchio to extrude the bigoli, which will have a rough shape to hold the sauce well.

Cut the bigoli to the desired length and let them rest for 30 minutes in the open air.

Bring the broth to a boil and salt it before adding the bigoli, cooking for 8 to 9 minutes.

In a pot, add winter black truffle water and a knob of butter, reducing it.

Add the duck ragù to the pot and bring to a boil without reducing it.

Add the cooked bigoli to the pan with the ragù and cream the pasta with a knob of butter and a drizzle of extra virgin olive oil, along with parmigiano.

Plate the bigoli in the center of the plate, sprinkle the remaining ragù on the bottom, and finish with a sprinkling of parmigiano.

Equipment Needed

Spice Level:

Dietary

Allergens