Tagliatelle with Duck

The preparation of tagliatelle with duck is a rich and flavorful dish with roots in Emilian cuisine. Let’s see how to prepare it.

Ingredients

• 1 whole duck of about 1.5 kg
• 300 g of fresh tagliatelle
• 1 onion
• 1 carrot
• 1 stick of celery
• 1 sprig of rosemary
• A few bay leaves
• Red wine, about 200 ml
• Meat broth as needed
• Salt and pepper as needed
• Extra virgin olive oil

Preparation

1. Start by preparing the duck. Clean it, cut it into pieces, and make sure to remove any excess fat.
2. Finely chop the onion, carrot, and celery, then sauté the chopped mixture in a large saucepan with a drizzle of extra virgin olive oil until golden.
3. Add the duck pieces to the sauté, letting them brown well on all sides until golden.
4. Deglaze with red wine and let the alcohol evaporate. Add the rosemary and bay leaves.
5. Cover the duck pieces with meat broth and simmer over low heat for about 2 hours, or until the meat is tender and easily comes off the bones. During cooking, if necessary, add more broth to prevent the duck from drying out too much.
6. Once cooked, remove the duck from the sauce and let it cool slightly. Then, debone the meat and shred it.
7. Put the shredded meat back into the cooking sauce and adjust the salt and pepper.
8. Meanwhile, cook the tagliatelle in plenty of salted water, drain when al dente and toss in the duck sauce.
9. Serve the tagliatelle well dressed with a final dash of fresh pepper.

Curiosity

Tagliatelle with duck is a traditional dish, especially widespread in areas like Emilia-Romagna, where duck farming and the production of fresh pasta are deeply rooted. In some places, the recipe includes the addition of orange for a very particular bittersweet touch.

Here you have tagliatelle with duck, a hearty dish perfect for a family Sunday or a special occasion. Enjoy your meal!