A richly-flavoured sauce of duck and red wine is served with perfectly al-dente tagliatelle and shavings of grated pecorino.


  • For the sauce

  • 1 whole duck

  • Quarter bottle good red wine

  • 3 white Spanish onions

  • 1 whole chilli

  • 1 carrot

  • 2 garlic cloves

  • 60ml olive oil

  • 2 celery stalks

  • 2 bay leaves

  • 2 sprigs thyme

  • 2 sprigs rosemary

  • 1 x 900g passata

  • 200ml meat or vegetable stock

  • 200g grated pecorino cheese

  • For the pasta

  • 3 eggs

  • Flour

  • Extra virgin olive oil

  • Pinch salt

  • Splash water


  • For the sauce:

  • 1.

    Quarter the duck and then cut into smaller pieces, remove some of the fat but leave the skin on. 

  • 2.

    Peel and slice the onions, carrot and garlic, chop the celery and pick the herbs.  Brown the diced duck in a frying pan at a high heat, skin side down. In the same pan gently brown the onions, carrot garlic and celery. Add the wine to the pan. Simmer until all the wine has evaporated. Add the stock and the passata. Then add rosemary, thyme and bay leaf, cover with a tight fitting lid and simmer for approximately 1 hour. Season to taste.

  • For the pasta:

  • 1.

    Meanwhile make the pasta. Add the flour to a board and make a well, break your eggs into the well and then add the olive oil and salt. Using a fork break the eggs gently bringing in the flour. 

  • 2.

    Discard the fork and using one hand continue bringing in the flour until you achieve a dough. Gently start kneading using the palm of your hand to push the dough away from you and bring it back with your figures. Once the dough is easily handled use both hands and continue kneading until you form a smooth textured dough. 

  • 3.

    Pass the pasta through a pasta machine set on tagliatelle/ribbon size, or cut yourself with a sharp knife. Cook the pasta in boiling salted water for 3 minutes.

  • 4.

    In the meantime remove the duck from the pan and place to one side, add the pasta to the remaining sauce and cook for a further minute tossing occasionally to ensure the pasta is well coated. Serve the duck separate to the pasta in the middle of the table with some vegetables. Serve the pasta sprinkled with some pecorino.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1961kj
  • Fat Total 168g
  • Saturated Fat 55g
  • Protein 62g
  • Carbohydrate 43g
  • Sugar 17g
  • Sodium 1140mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Merryn13Report
This is amazing. The taste of the slow cooked duck in a rich tomato sauce is incomparable to other ragu dishes. The addition of vegetables enhances the flavour and paired with home made thick fettucine is delicious and also, surprisingly, impresses your guests. Definitely recommend this dish.