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Braised duck tagliatelle
Braised duck tagliatelle
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Prep Time:
25 minutes
Cook Time:
240 minutes
Total Time:
265 minutes
Indulgent duck casserole paired with pasta and a fresh side salad for a luxurious dining experience.
Ingredients:
  • 4 duck marylands (see note)
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 70g tomato paste
  • 20.00 ml plain flour
  • 500ml red wine
  • 300ml chicken style liquid stock
  • 2 bay leaves
  • 40.00 ml thyme leaves
  • Zest and juice of 1 orange
  • 500g tagliatelle or any wide pasta
  • 40.00 ml chopped flat-leaf parsley
  • Watercress salad, to serve
  • Grated parmesan, to serve
Instructions:
  • Preheat the oven to 170°C to create the perfect cooking environment for your dish.
  • Heat a large flameproof casserole over medium heat. Place duck, skin-side down, and cook for 6 minutes. Flip and cook for another 4 minutes. Remove duck and leave 2 tablespoons of fat in the pan. Add onion, carrot, and garlic. Cook for 2-3 minutes. Stir in tomato paste and cook for another minute. Sprinkle in flour and mix well. Pour in wine, stock, herbs, rind, and juice. Bring to a boil, season, then return duck to the pan. Cover and bake in the oven for 2 hours.
  • Take the duck out of the sauce, skim off any excess fat from the top. Place the casserole over medium heat and let it simmer for 3-4 minutes until the sauce reduces slightly. Once the duck is cool, remove the skin and bones, shred the meat, and add it back to the casserole.
  • Cook the pasta in salted boiling water as per packet instructions, drain, then mix in the sauce. Serve on plates and top with parsley and grated parmesan. Accompany with a refreshing watercress, fennel, and orange salad.

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