Tagliatelle with Duck Sauce

A simple but long-cooked ragรน

 

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Tagliatelle with duck sauce
Tagliatelle with duck sauce make Sunday lunch special, the intense taste of the duck is rolled up by the porosity of the Tagliatelle in a union of unique flavors.
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Piatto First Course
Cucina Italy
Prep Time 55 minutes
Servings
people
Ingredients
Piatto First Course
Cucina Italy
Prep Time 55 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat 1 tablespoon of oil in a pan over medium-high heat. Cook the goose breast until golden brown (5-7 minutes). Transfer everything into a bowl. Cook the liver until golden brown (4-6 minutes); transfer to the bowl with the chest.
  2. Add the remaining oil to the pan; cook with rosemary, sage, chilli pepper, celery, carrot and onion until golden brown, 8-10 minutes. Add the wine; cook until it has evaporated, (5-7 minutes). Add the tomatoes, salt and pepper; cook until it has thickened for about 20 to 22 minutes. Stir with goose breast and liver.
  3. Meanwhile, cook the Tagliatelle "al dente" in plenty of salted water for about 7 minutes. Drain, keeping a little cooking water; throw the pasta and water that you have stored in the pan with the sauce. Garnish with Parmesan.
Recipe Notes

Thanks to Jovina Cooks Italian