Tagliatelle with duck ragout, tomatoes and rosemary
4 servings
105 minutes
Tagliatelle with duck ragù, tomatoes, and rosemary is a true embodiment of Italian gastronomic sophistication. The dish combines the rich flavor of duck meat, the acidity of tomatoes, and the aroma of fresh rosemary, creating a harmony of textures and tastes. The recipe's history originates from Tuscan cuisine, known for its mastery in preparing meat ragùs. Slowly braised duck meat becomes tender while the tomato sauce with wine adds depth to the flavor. Tagliatelle, with its velvety texture, beautifully absorbs the sauce, making each forkful rich and satisfying. Perfect for a cozy dinner accompanied by a glass of red wine. This dish embodies the traditions of home Italian cooking, uniting the warmth of family meals and the pleasure of true culinary art.
1
In a deep heavy skillet, heat butter and olive oil over medium heat. Season the duck breast (boneless) with salt (1/2 teaspoon) and pepper (1/2 teaspoon) and place it skin-side down in the hot oil. Sear until golden brown (about 6 minutes), flip, leave on heat for another 2 minutes, and remove from the skillet.
- Butter: 1 tablespoon
- Olive oil: 1 teaspoon
- duck breast: 450 g
- Salt: to taste
- Ground black pepper: to taste
2
In a frying pan with 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.
- Onion: 0.5 head
- Garlic: 1 clove
- Fresh rosemary: 1 teaspoon
- Salt: to taste
- Red dry wine: 0.5 glass
3
Return the duck to the skillet, skin side up. Add coarsely chopped tomatoes with their juice, bring to a boil, reduce heat, cover, and let simmer for 1 hour.
- Tomatoes in their own juice: 1 jar
4
Remove the duck breast from the pan and place it on the cutting board.
5
Remove most of the fat (3/4) from the sauce left in the pan and discard it. Pour the sauce (in parts) into a blender and puree until smooth. Then pour it back into the pan and cook, stirring, over medium heat until thickened, about 8 minutes. The liquid should reduce to 2.5 cups.
6
While the sauce is being prepared, finely chop the duck breast (with skin).
7
When the sauce thickens, add pieces of duck and season with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
8
Meanwhile, boil water in a large pot, 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 the package instructions. Drain the cooked pasta in a colander.
- Salt: to taste
- Tagliatelle pasta: 300 g
9
Serve the pasta immediately, mixed with the duck stew.