Recipe inspired by a magnificent dinner at Altarocca Wine Resort’s Restaurant
1 duck, 4-5 lbs.
3 bay leaves
3 sprigs of rosemary
4 sprigs of thyme
5 sage leaves
Freshly ground pepper
2 tbsp. of extra virgin olive oil
1 medium onion, diced
1 carrot, diced
1 celery, diced
2 cloves of garlic, minced
1/2 cup Marsala wine
1 cup white wine
1-28 oz of San Marzano tomatoes, chopped
1 pkg of Tagliatelle pasta
For the Sauce:
Preheat oven to 450F. Place 2 bays, 2 sprigs of thyme, 2 sprigs of rosemary and the sage into the cavity of the duck.
Season the duck with salt and pepper and place into a roasting pan. Roast for 1-1/12 hours turning every 30 minutes until the meat is cooked to an inside temperate of 165F.
Remove from oven and let cool. Then shred the meat from the carcass into small pieces, discarding the skin and bones.
Add the olive oil in a large saucepan over medium heat.
Add the onion, celery and carrot and saute until tender, about 5 minutes. Add in the garlic and continue to cook for another 1-2 minutes. Add the shredded duck meat to the pan and pour in the Marsala wine.
Cook until wine has reduced off.
Add the chopped tomatoes with their juice and the remaining thyme and bay leaf. Pour in the white wine and bring to a boil. Reduce to low and simmer for 30-45 minutes.
Season with salt and pepper before serving.
For the Pasta:
Bring a large pot of salted water to a boil. Add the tagliatelle and cook to al dente. Time for 4 minutes then test a strand of pasta every 30-60 minutes thereafter, until desired firmness. Drain the past and toss thoroughly with the warm ragu.
*Note: The complex flavours of this dish does not benefit from adding parmesan cheese but feel free to add it if desired.