Tagliatelle with Duck Ragu

One of my favorite things to do with leftover roasts and braises is to turn the meat into a ragu. In fact, I often make a big roast just so that I can rework the leftovers in a luscious, meaty sauce. This version starts as basic tomato sauce before folding in a generous amount of roasted duck. I like using a wide noodle like tagliatelle, which sucks up a lot of the liquid in the sauce and stands up to rich duck. It’s a comforting, rib-sticking meal that is perfect for the holidays. Leftovers are even more flavorful the next day, but I’d suggest moistening the pasta with a few tablespoons of water before reheating.

Related Recipes:
- Penne with Pork Ragu
- Slow-Roasted Whole Duck
- Spaghetti with Lamb Ragu


Tagliatelle with Duck Ragu:

• Heat 1 tbsp. duck fat in a heavy pot or small dutch oven.
• Add in 1 diced onion, 1 diced stalk of celery, and 2 small diced carrots and cook for 7-10 minutes, or until softened and starting to brown. Season with salt and pepper.
• Add in 1 tbsp. tomato paste and cook for another minute, then add in 1/2 c. red wine and scrape any brown bits from the bottom of the pan.
• Let the wine reduce by half, then add in a 26 oz. can of crushed tomatoes and 1 1/2 c. of cooked, shredded duck.*
• Let the sauce come to a boil, then lower to a simmer and cook for 30 minutes. Check for seasoning.
• Meanwhile, bring a large pot of water to a boil, season generously with salt, and cook 1 lb. of tagliatelle pasta until al dente.
• Drain the pasta, reserving 1 c. of pasta cooking liquid.
• Add the pasta to the sauce, along with half of the cooking water.
• Toss to combine, adding more water if necessary to moisten.
• Toss in 1/4 c. grated Parmesan cheese, then divide onto plates.
• Serve with extra grated Parmesan on top.

Serves four - five

*I used half a duck's worth of meat and leftovers from this roasted duck.