Duck Ragu with Red Wine & Fresh Tagliatelle
with Grana Padano, carrot, celery, tomato & parsley- Ei
- Tarwe
- Gluten
- Selderij
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- Mosterd
- Noten
- Schaaldieren
- Soja
- Vis
- Walnoten
- Weekdieren
- May contain traces of allergens
- Selderij
Recipe Developer Babette: "I love fresh pasta with ragu - a rich, savoury meat-based sauce that's typically simmered for a long time to tenderise the meat and allow all the flavours to meld. The duck confit in this version has a wonderful flavour and is already tender, so the sauce doesn't need to simmer for long."
Ingredients
1 piece
Boneless duck thigh confit
125 g
Fresh tagliatelle
(Contains: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren, May contain traces of allergens, Ei, Tarwe, Gluten)
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
½ pack
Diced tomatoes with garlic & onion
40 milliliters
Red wine
(Contains: Zwaveldioxide en sulfiet)
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
Not included in your delivery
100 milliliters
Low sodium beef or vegetable stock
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
¾ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Melt a knob of butter in a frying pan over high heat and fry the duck in its juices for 3 minutes per side. Season to taste with salt and pepper.
- Meanwhile, prepare the stock.
- Remove the duck from the pan and set aside.
- Deglaze the pan with the red wine and the stock. Mix well and allow to simmer over medium heat until further use.
- Meanwhile, chop the parsley.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the vegetable mix with half of the parsley for 8 - 10 minutes, covered.
- Boil plenty of salted water in a pot or saucepan for the tagliatelle.
- Use two forks to shred the duck into large chunks.
- Deglaze the vegetables with the white balsamic vinegar, then stir in the duck, the wine mixture, the diced tomatoes and the sugar.
- Cook over medium-high heat for 4 - 6 minutes.
- Boil the tagliatelle for 3 - 4 minutes. Reserve some of the pasta water, then drain and return to the pot.
- Drizzle with olive oil and set aside.
- Stir a knob of butter into the sauce, along with a splash of pasta water as necessary if it seems too thick. Season to taste with salt and pepper.
- Serve the tagliatelle on plates and top with the sauce.
- Garnish with the Grana Padano and the rest of the parsley.
