Tagliatelle with Duck Ragu, Tomatoes, and Rosemary
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
The ragu can be prepared the day before and reheated over moderate heat before serving, without bringing it to a boil.
Ingredients
- Butter - 1 tablespoon
- Duck Breast - 15.9 oz
- Olive Oil - 1 teaspoon
- Onion - ½ head
- Garlic - 1 clove
- Fresh Rose Hips - 1 teaspoon
- Red Grape Juice - 4 fl oz
- Green Tagliatelle Pasta - 10.6 oz
- Baking Tomatoes - 1 can
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a deep heavy skillet, heat the butter and olive oil over moderate heat. Season the boneless duck breast with salt (½ teaspoon) and pepper (½ teaspoon) and place it skin-side down in the hot oil. Sear until golden brown (about 6 minutes), flip it over, leave on the heat for another 2 minutes, and remove from the skillet.
Step 2
In the skillet with the oil and duck fat, add finely chopped onion, garlic, rosemary, salt (1/8 teaspoon), and sauté for 6 minutes. Then pour in the wine and continue cooking for another 3 minutes.
Step 3
Return the duck to the skillet, placing it skin-side up. Add coarsely chopped tomatoes along with their juice, bring to a boil, reduce the heat, cover, and let simmer for 1 hour.
Step 4
Transfer the duck breast from the skillet to a cutting board.
Step 5
Remove most of the fat (¾) from the sauce left in the skillet and discard. Pour the sauce (in batches) into a blender and puree until smooth. Then pour it back into the skillet and cook, stirring, over moderate heat until thickened, about 8 minutes. The liquid should reduce to 625 ml.
Step 6
While the sauce is cooking, finely chop the duck breast (with the skin).
Step 7
When the sauce thickens, add the duck pieces and season with salt and pepper to taste.
Step 8
Meanwhile, in a large pot, bring water to a boil, add salt (about 2 tablespoons of salt per 6 liters of water), and add the pasta (tagliatelle or fettuccine). Cook for 1 minute less than indicated on the package. Drain the cooked pasta in a colander.
Step 9
Serve the pasta immediately, mixed with the duck ragu.
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