Best 2 Pasta With Tuscan Duck Sauce Recipes
Indulge in the rustic charm of Tuscany with our exquisite Pasta with Tuscan Duck Sauce recipe. This traditional Italian dish combines the rich flavors of slow-cooked duck, succulent tomatoes, and aromatic herbs, creating a hearty and satisfying meal. The duck sauce simmers gently, allowing the flavors to meld and deepen, resulting in a rich and flavorful sauce that perfectly coats the pasta. Served over your favorite pasta, this dish is sure to transport you to the heart of the Tuscan countryside.
In addition to the classic Pasta with Tuscan Duck Sauce, we also offer variations to cater to different preferences and dietary needs. For those who prefer a vegetarian option, our Pasta with Tuscan Vegetable Sauce provides a vibrant and flavorful alternative, featuring a medley of fresh vegetables slow-cooked in a rich tomato sauce. If you're looking for a lighter and brighter flavor profile, our Pasta with Tuscan White Sauce is a delightful choice, made with a creamy white sauce infused with herbs and spices.
No matter your preference, our collection of Pasta with Tuscan Sauce recipes offers a culinary journey through the beautiful region of Tuscany. Each dish is carefully crafted to highlight the region's distinct flavors and traditions, ensuring an authentic and memorable dining experience. Buon Appetito!
VENETIAN DUCK RAGU
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Time 2h45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium
TAGLIATELLE WITH DUCK RAGù
Steps:
- Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
- Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
- Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
- Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
- Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
- Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
- While sauce reduces, finely chop duck with skin.
- Return chopped duck to sauce and season with salt and pepper.
- Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the sauce will taste. Look for fresh, organic produce and high-quality meat.
- Don't be afraid to experiment. There are many different ways to make Tuscan duck sauce. Feel free to adjust the ingredients and cooking method to suit your own taste.
- Serve the sauce over your favorite pasta. Tuscan duck sauce is traditionally served over pappardelle or tagliatelle, but it can also be served over other types of pasta, such as spaghetti or fettuccine.
- Garnish with fresh herbs. Fresh herbs, such as basil or parsley, add a pop of color and flavor to the dish.
Conclusion:
Tuscan duck sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a special occasion or a weeknight meal. With its rich flavor and hearty texture, Tuscan duck sauce is sure to become a favorite in your home.
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