Duck Ragù and Fresh Tagliatelle topped with Crispy Duck Skin
This recipe brings together the incredible flavours of tender duck meat, homemade tagliatelle pasta, and perfectly crispy duck skin. The slow-cooked duck ragù made with red wine and herbs, adds a rich and delicious depth to the dish, beautifully complementing the fresh pasta.
Serves 4
Ingredients:
4 duck legs
200ml red wine
1 large carrot
1 celery stick
1 medium red onion
3 garlic cloves
1 tsp dried oregano
10g tomato paste
400g tinned chopped tomatoes
250ml chicken stock
60g parmesan
20g basil
400g ‘00’ pasta flour
3 medium free-range eggs, plus 1 egg yolk if needed
Method:
Heat the oven to 160°C. Put the duck in a large roasting tin, season with salt and pepper then roast for 1 hour.
Finely chop the carrots, celery and the onion. Add to a large pot on a medium heat with some olive oil. Sweat the vegetables down for around 10 minutes before adding the garlic.
Add in the oregano and cook for a couple of minutes before adding the tomato paste and stirring to coat everything. Pour the red wine into a pot and reduce to a glaze.
Add in the chopped tomatoes, chicken stock and season with salt and pepper before leaving the sauce to simmer gently on low.
Remove the duck meat from the legs and leave the skin aside. Using two forks shred the meat and add it into the ragù.
On a baking tray lined with parchment paper, place the duck skin and cover with another layer of paper before weighing down with another baking tray. Roast for 14 minutes until golden and crisp.
For the pasta, on a clean kitchen surface form a dome with the flour then use a bowl to press down the top, creating a well. Add the three eggs into the well then use a fork to gradually incorporate the flour into the centre.
Mix into a shaggy dough and keep working. If it feels too dry separate another egg and add some yolk. Knead using the palms of your hands for ten minutes until smooth and elastic.
Roll the dough through a pasta machine starting with the thickest setting, passing the dough through, and then repeating working down the settings until the dough is around 2mm thick.
Dust the dough with flour then fold it up. Slice it into strips using a sharp knife, before cooking in boiling salted water for 2 minutes until al dente.
Taste and season the duck ragù, and add a small amount of the chicken stock if over-reduced.
Drain then toss with the beautiful duck ragù, add into dishes and top with the chopped duck skin and fresh basil. Serve with grated parmesan and enjoy!