Ragù d’Anatra con Tagliatelle

Experience the rich and savory flavors of traditional Italian cuisine with this delicious Ragù d’Anatra con Tagliatelle. This dish features tender duck meat and livers slow-cooked in a flavorful blend of aromatic herbs, red wine, and vegetable broth.

Served over freshly made tagliatelle and topped with grated scamorza cheese, this recipe offers a hearty and elegant meal that captures the essence of classic Italian comfort food. Perfect for special occasions or a comforting family dinner, this ragù is sure to impress with its depth of flavor and luxurious texture.

Ragù d’Anatra con Tagliatelle

Ingredients:

fresh egg pasta sheets: 480 grams

duck meat: 250 grams, diced

duck livers: 50 grams, diced

grated scamorza: 50 grams

extra virgin olive oil (evo): 3 tablespoons

vegetable broth: 200 ml

vegetable puree (celery, carrot, and onion): 80 grams

garlic clove: 1, crushed

bay leaf: 1

mixed aromatic herbs: 2 tablespoons

black peppercorns: 3

red wine: ½ glass

salt: to taste

Instructions:

Prepare the Vegetables:

In a saucepan, heat the extra virgin olive oil over medium heat.

Add the chopped vegetables (celery, carrot, onion) and the crushed garlic clove. Cook until the vegetables are tender and fragrant.

Cook the Duck:

Add the diced duck meat to the pan. Brown the meat until it is no longer pink and has a nice color.

Add Duck Livers:

Incorporate the diced duck livers into the pan. Cook for an additional 5 minutes, allowing the livers to brown slightly.

Deglaze and Season:

Pour the red wine into the pan. Stir and let it cook until the wine has evaporated.

Season with salt, add the bay leaf, black peppercorns, and the mixed aromatic herbs.

Simmer the Ragù:

Add the vegetable broth to the pan. Stir well to combine all ingredients.

Reduce the heat to low and let the ragù simmer for 1 hour, stirring occasionally, until the meat is tender and the flavors are well blended.

Prepare the Pasta:

While the ragù is simmering, roll out the fresh egg pasta sheets and cut them into tagliatelle.

Cook the tagliatelle in a large pot of boiling salted water until al dente. Drain the pasta well.

Combine and Serve:

Toss the cooked tagliatelle with the ragù until well coated.

Serve immediately, garnished with a sprinkling of grated scamorza cheese.

Notes:

Duck Meat and Livers: Using both duck meat and duck livers adds a rich, complex flavor to the ragù. If duck livers are unavailable, you can substitute with additional duck meat or another type of liver.

Vegetable Broth: Opt for homemade or low-sodium vegetable broth to control the salt content and enhance the overall flavor of the dish.

Wine: Use a good quality red wine that you would enjoy drinking, as it significantly influences the flavor of the ragù. Ensure the wine is dry to avoid excessive sweetness.

Herbs: The mixed aromatic herbs should include a blend of herbs such as thyme, rosemary, and sage. Fresh herbs are ideal, but dried herbs can be used if necessary.

Pasta: Fresh egg pasta sheets can be rolled out and cut into tagliatelle, or you can use store-bought tagliatelle if time is limited.

Cooking Time: Allow the ragù to simmer gently for at least an hour to develop its deep, rich flavors. If the sauce reduces too much, add a bit more vegetable broth as needed.

Grated Scamorza: Scamorza cheese adds a unique flavor, but if it’s unavailable, you can substitute with grated Parmesan or Pecorino cheese.

Consistency: The ragù should be thick and slightly chunky. If it becomes too thick, adjust the consistency by adding a little more broth.

Serving: Serve the ragù immediately over the tagliatelle, ensuring the pasta is well coated with the sauce. Garnish with additional grated scamorza cheese if desired.

Storage: Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta instead of tagliatelle?

Yes, you can use other pasta types like pappardelle, fettuccine, or even linguine.

Just adjust the cooking time as needed.

Can I substitute duck meat with another type of meat?

Yes, you can use beef, pork, or chicken.

Each will provide a different flavor profile, but the cooking time may vary.

What if I can’t find duck livers?

If duck livers are unavailable, you can omit them or use chicken livers as a substitute.

They add a rich flavor to the sauce.

Is it necessary to use red wine in the recipe?

Red wine adds depth to the ragù, but you can substitute it with additional broth or a splash of balsamic vinegar if you prefer.

Can I make this dish ahead of time?

Yes, the ragù can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Reheat thoroughly before serving.

How can I make this recipe gluten-free?

Use gluten-free pasta and ensure that the vegetable broth and other ingredients are gluten-free.

Can I use pre-made pasta?

Yes, you can use store-bought pasta if you prefer.

Just follow the package instructions for cooking time.

What can I use instead of vegetable broth?

You can use chicken broth or beef broth as an alternative.

Each will slightly alter the flavor of the dish.

How can I adjust the spiciness of the dish?

The recipe doesn’t specify spiciness, but you can adjust by adding or reducing the amount of black pepper or adding a pinch of red pepper flakes.

Can I make this dish in a slow cooker or pressure cooker?

Yes, you can adapt the recipe for a slow cooker by cooking on low for 6-8 hours or a pressure cooker by following the manufacturer’s instructions for cooking meat dishes.