Home Made Pasta with Duck
|Duckling||4 1⁄2 Pound (2 Kilogram)|
|Onion||7 Ounce, stuck with a clove (200 Gram)|
|Garlic||2 Clove (10 gm)|
|Flat leaf parsley||1 Ounce (25 Gram)|
|Water||18 Fluid Ounce (1.1 Liter)|
|Homemade pasta||1 Cup (16 tbs)|
|Semolina flour/Strong unbleached flour, plus extra for rolling||1 1⁄4 Pound (600 Gram)|
|Goats milk/Warm water/ a third egg||6 Fluid Ounce (175 Milliliter)|
|Olive oil||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Tahini||1 Tablespoon (Sesame Seed Paste)|
|Ground black pepper||To Taste|
|Sesame seeds||2 Tablespoon, toasted|
|Flat leaf parsley||1⁄2 Ounce, finely chopped (15 Gram)|
Make the pasta first.
Place the flour in a mound on a work surface or piece of marble and make a well in the centre.
Beat the eggs with the salt, 125 ml (4 fl oz) goat's milk (or water) and olive oil, then pour into the well.
Pull the flour into the mixture to make a malleable dough, adding more flour or milk as necessary.
Knead for 20-25 minutes.
Place the dough in an oiled bowl.
Cover with a damp cloth and leave for an hour or more, to let the dough relax.
Making sure you keep the work surface, dough and your rolling pin well floured, so nothing sticks, work with a quarter of the dough at a time.
Roll it out to a rectangle thin enough to see through.
Set the rectangle aside, flouring it well, so that you can safely place the next one on top of it.
Roll the remaining dough the same way and pile on top.
Let the tectangles dry for 20-30 minutes.
Cut the rectangles into 1 cm (1/2 in) strips, then into 1 cm (1/2 in) squares.
The pasta can be cooked fresh, but is more often dried.
Spread these tiny pasta shapes on a tray and leave in the sun to dry.
If you have no sunshine, dry them in an oven preheated to 140°C (275°F gas 1) for 15-20 minutes.
Once dried, they keep well in a glass or earthenware jar with a piece of cheesecloth or muslin tied over the top.
To cook the duck and serve the dish, you will need a pot big enough to hold the duck, vegetables and all the pasta, and water.
Clean the bird, removing any excess fat.
Put it in the pot and add 1.1 litres (1 3/4 pt) cold water.
Bring slowly to the boil, skimming the surface.
Add the onion, garlic, thyme, bay leaf, parsley, celery, lemon quarter, peppercorns and some salt.
Simmer for 1 hour, until the duck is tender.
Remove the duck, strain the broth, and return this to the pot.
Bring it back to the boil and add the hilopittes.
Cook them until tender - about 3 minutes if freshly made, 7 minutes for dried pasta.
Drain the pasta over a bowl to catch the broth, and put the hilopittes on a large platter.
Once more replace the broth in the pot.
Cut the strips of lemon zest into julienne strips and add these, with the honey and tahini and season.
Stit, then boil to reduce the liquid to about 475 ml (16 fl oz), then add the lemon juice.
Meanwhile skin the duck and remove the meat from the bones in large pieces.
Arrange the meat on top of the hilopittes.
Pour the reduced liquid over the entire dish, sprinkle with sesame seeds and parsley and serve.