Tagliatelle with Duck Ragù

Name: Tagliatelle with Duck Ragù
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 4
Cuisine: Global
Ingredients: 397 grams whole tomatoes in juice, drained, reserving juice, and chopped; 118 milliliters dry red wine; 454 grams boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin; 227 grams dried egg tagliatelle or egg fettuccine; 1 garlic clove, smashed; 473 milliliters rich chicken stock or reduced-sodium chicken broth; 1 teaspoon olive oil; 1 mediums onion, chopped; 1 teaspoon chopped rosemary; 1 Tbsp unsalted butter

Tagliatelle with Duck Ragù is a gluten free and primal main course. One portion of this dish contains approximately 34g of protein, 15g of fat, and a total of 337 calories. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, onion, rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.

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Butter

Cooking Oil

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Frying Pan

Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.

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Salt And Pepper

Whole Duck

Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more.

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Whole Duck

Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes.

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Rosemary

Garlic

Onion

Whole Duck

Salt

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Frying Pan

Add wine and boil 3 minutes.

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Wine

Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.

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Tomato

Juice

Stock

Whole Duck

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Frying Pan

Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.

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Sauce

Whole Duck

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Cutting Board

Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.

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Sauce

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Blender

Frying Pan

While sauce reduces, finely chop duck with skin.

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Sauce

Whole Duck

Return chopped duck to sauce and season with salt and pepper.

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Salt And Pepper

Sauce

Whole Duck

Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.

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Tagliatelle