Duck Ragu Tagliatelle
with Rosemary Crumb and Roasted Tenderstem
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 bunch(es)
Rosemary
2 unit(s)
Confit Duck Leg
25 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)1 sachet
Tomato Puree
1 pack(s)
Tomato Passata
1 sachet
Red Wine Stock Paste
(ContainsSulphites)200 grams
Fresh Tagliatelle
(ContainsCereals containing gluten, Egg)200 pack(s)
Purple Sprouting Broccoli
40 sachet
Grated Hard Italian Style Cheese
(ContainsEgg, Milk)Not included in your delivery
250 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Remove the confit duck legs from their packaging and place on a baking tray skin side up. Roast on the top shelf of your oven for 25-30 mins.
Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the rosemary and breadcrumbs. Season with salt and pepper and cook, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, remove the toasted crumbs to a bowl and set aside.
Pop your pan back on medium high heat and add another drizzle of oil. Add the onion and cook until nicely softened, 5-6 mins. Stir occasionally. Stir in the garlic and tomato puree and cook for 1 minute. Add the water, sugar (see ingredients for both amounts), tomato passata and red wine stock paste. Season with salt and pepper, bring to the boil and simmer until the sauce has thickened, 8-10 mins.
Bring a medium saucepan of water up to the boil with 0.5 tsp salt. When boiling, add the tagliatelle and cook until tender, 3-4 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together. Once the duck is cooked, remove from your oven and pop on a board. Put the broccoli on your baking tray (no need to wash). Drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until tender and crispy, 10-12 mins.
Once the duck is on your board, use a fork to pull the meat off the bone. Discard the bone. Add the duck to the sauce and stir together. Bring to the boil and simmer until piping hot. Add three quarters of the cheese to the sauce, then taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water too if the liquid has evaporated too much. Add the drained tagliatelle to the sauce and combine.
Serve the pasta in bowls and top with the remaining cheese, broccoli and a sprinkling of rosemary crumb. Enjoy!