Name: Duck Ragout with Red Wine and Fresh Tagliatelle with Grana Padano, carrot, celery, tomato and parsley
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Boneless duck thigh confit; 250 g Fresh tagliatelle; 200 g Mix of carrot, onion and celery; 1 pack Diced tomatoes with garlic & onion; 80 milliliters Red wine; 10 g Fresh flat leaf parsley; 20 g Grana Padano flakes DOP; 2 tablespoon [Plant-based] butter; 2 tablespoon Olive oil; 200 milliliters Low sodium beef or vegetable stock; 1 tablespoon White balsamic vinegar; 1.5 teaspoon Sugar; to taste Salt and pepper

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Recipes

Duck Ragout with Red Wine and Fresh Tagliatelle

with Grana Padano, carrot, celery, tomato and parsley

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Allergens:

•Tarwe

•Gluten

•Selderij

•Zwaveldioxide en sulfiet

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Boneless duck thigh confit

125 g

Fresh tagliatelle

(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)

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

(May be present: Selderij)

10 g

Grana Padano flakes DOP

(Contains: Ei, Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

[Plant-based] butter

1 tablespoon

Olive oil

100 milliliters

Low sodium beef or vegetable stock

½ tablespoon

White balsamic vinegar

¾ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4432 kJ

Calories1059 kcal

Fat52.2 g

Saturated Fat19 g

Carbohydrate94.6 g

Sugar19.8 g

Dietary Fiber10.2 g

Protein48 g

Salt3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Pan

•Casserole with Lid

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 with salt and pepper.
Meanwhile, prepare the stock.
Remove the duck and deglaze the pan with the wine and stock, and stir well to loosen any bits that stick to the pan. Let simmer over medium heat until later use.

Meanwhile, chop the parsley.
Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the mix of carrot, onion and celery with half of the parsley, covered, for 8 - 10 minutes.
Boil plenty of salted water in a pot or saucepan for the pasta.
Use two forks to shred the duck into big pieces.

Cook the tagliatelle for 3 - 4 minutes. Reserve some of the pasta water, then drain. Add the pasta back to the pot and add a drizzle of olive oil to prevent it from sticking.
Deglaze the vegetables with the white balsamic vinegar.
Add the shredded duck and the juices from the frying pan to the vegetables, along with the canned tomatoes and sugar. Cook on medium-high heat for 4 - 6 minutes.
Add a knob of butter and a splash of pasta water as preferred to the sauce. Season with salt and pepper.

Serve the pasta on plates, top with the sauce and garnish with the rest of the flat-leaf parsley.
Serve with Grana Padano.

Did you know... celery is very nutrient-dense; it's rich in calcium as well as vitamins A and C. It's a great addition to soups, sauces and risottos, or it can also be enjoyed raw with dips. The carrot in this recipe also provides even more vitamin A.