Pappardelle with duck ragu | Gourmet Traveller

Ingredients

• 2 tsp fennel seeds
• 70 gm pistachios (½ cup)
• 2 tbsp olive oil
• 6 duck Marylands (about 260gm each), skin removed
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 250 ml red wine, such as Chianti
• 500 ml vegetable stock (2 cups)
• 400 gm canned crushed tomatoes
• 400 gm pappardelle
• To serve: finely grated pecorino and rosemary (optional)