Tagliatelle with Goose Ragù
This recipe features wide egg noodles, similar to pappardelle or tagliatelle, luxuriously coated in a sumptuous and aromatic goose sauce. The duck breast, delicately cooked with a medley of finely chopped vegetables and enriched with a splash of red wine, creates a sauce that's both deep and flavorful.
Equipment
- Large pot
- Skillet
- Cutting board
- Sharp Knife
Ingredients
- 8.8 oz Egg noodles (wide tagliatelle)
- 1.3 lbs Duck breast
- ¼ cup Celery finely chopped
- ¼ cup Carrots finely chopped
- ¼ cup White onion finely chopped
- 2 cloves Garlic
- 2 cups Vegetable broth
- ¼ cup Red wine
- 1 tablespoon Olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Vegetables: Finely chop garlic, onion, celery, and carrots. Heat a skillet with olive oil and sauté garlic until golden, then remove.¼ cup Celery, ¼ cup Carrots, ¼ cup White onion, 2 cloves Garlic
- Sauté Vegetables: Add onion, carrots, and celery to the skillet, cooking on low heat until soft.1 tablespoon Olive oil
- Prepare the Duck: Trim fat from the duck breast, slice thinly, then cut into 1 cm cubes.1.3 lbs Duck breast
- Cook the Duck: Add duck cubes to the skillet with vegetables. Cook for 2-3 minutes, then deglaze with red wine. Add vegetable broth gradually.¼ cup Red wine, 2 cups Vegetable broth
- Season and Simmer: Season with salt and pepper, cover, and simmer on low heat for about 1 hour, adding broth as needed.Black pepper, Salt
- Cook the Pasta: Boil the pasta in salted water until al dente.8.8 oz Egg noodles
- Combine Pasta and Sauce: Drain pasta and mix it into the skillet with the duck sauce. Serve hot.
Notes
- For a more intense flavor, add tomato paste while cooking the duck.
- Fresh thyme or marjoram can also be added for extra aroma.
- Duck meat is typically fatty; trim visible fat for a lighter dish.
