in

Duck Ragout with Homemade Tagliatelle

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 35 kcal

Ingredients
 

dough

  • 150 g Pasta flour - Farina tipo
  • 2 Eggs
  • 1 pinch Salt
  • Water

Duck ragout

  • 1 Duck breast - 400 g
  • 1 large Carrot
  • 1 Leek
  • 150 g Celery root
  • 2 Oranges
  • 300 ml Red wine
  • 500 ml Duck stock
  • 1 small Red onion
  • 2 tbsp Tomato paste
  • 1 Cinammon
  • 20 g Chocolate 80% cocoa
  • 1 sprig Rosemary
  • Raw cane sugar
  • Black pepper from the mill
  • Salt

Instructions
 

Tagliatelle

  • Put the flour together with the eggs and a pinch of salt in a bowl and knead to form an elastic dough. If you notice that it should get too dry, add a little water, or that it is too moist, just add a little more flour.
  • It takes a few minutes to knead a pasta dough. It is good when you press the dough in with your finger and the dent that then appears comes back really slowly. Then wrap the dough in cling film and let it rest for at least 30 minutes at ROOM TEMPERATURE, better longer.
  • Then roll out the dough thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment (or with the knife). Then cook the tagliatelle in sufficiently salted water until al dente.

Duck ragout

  • Cut the carrot, celery and leek into small cubes. Finely dice the red onion as well. Rub the peel of one orange and squeeze both oranges well.
  • Now remove the skin from the duck breast and set it aside. Cut the duck breast into small cubes of approx. 1 cm x 1 cm. Put a saucepan on the stove and put the duck skin on the bottom of the saucepan and leave out the duck fat. Then remove the skin residues from the pot when the fat has been completely left out.
  • Now fry the duck cubes in portions, then take them out and set aside. Now put the onion, carrot, leek and celery in the pot and roast well. Add the tomato paste and roast for a few minutes.
  • Now deglaze with the red wine and reduce to about 1/3. Now add the meat and the orange juice and enough duck stock to just cover everything with liquid. Also add the cinnamon stick and the orange zest and the rosemary sprig.
  • Now put the stove on the lowest setting and add a little salt and pepper. The ragout should no longer boil, just simmer slightly below the boiling point. I left the ragout on the stove for 3 hours. Pour some duck stock from time to time.
  • Finally remove the rosemary sprig and the cinnamon stick. Season again with salt and pepper and raw cane sugar. Now switch off the stove completely, add the chocolate to the ragout, let it melt and stir once.

finish

  • Strain the tagliatelle and arrange on a pasta plate and add the duck ragout.

Nutrition

Serving: 100gCalories: 35kcalCarbohydrates: 2.9gProtein: 0.5gFat: 0.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Vegetables: Leek Rolls

Currant Liqueur