Epicurious Challenge Recipe: 61/138
- 1T unsalted butter
- 1t olive oil
- 1 1lb boneless duck breast with skin, or 2 7-80z Long Island/Pekin duck breast halves with skin
- 1/2 medium onion, chopped
- 1 garlic clove, smashed
- 1t chopped fresh parsley
- 1/2 cup dry red wine
- 2 cups low sodium chicken broth
- 1 14-15oz can whole tomatoes in juice, drained (reserving juice), chopped
- 1/2lb tagliatelle or fettuccine
- Heat butter and oil in a deep 10" skillet over medium heat until foam subsides.
- Meanwhile, using paper towels, pat duck dry and sprinkle with salt and pepper.
- Sear duck, skin side down, until golden brown, about 6 minutes.
- Turn over and cook until browned, 2 minutes.
- Transfer duck to a plate, then add onion to skillet with garlic, rosemary, and 1/8t salt. 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. Add any juices from the plate.
- Add broth and tomatoes with their juice to skillet and bring to boil. Then gently simmer, covered, 1 hour.
- Transfer duck to a cutting board and skim 3/4 of fat from the sauce and discard.
- Purée sauce in batches in a blender (but be careful with hot liquid). Return sauce to skillet and oil, stirring occasionally, until reduced to about 2.5 cups, about 8 minutes.
- While sauce reduces, finely chop duck and start a pot of boiling salt water. Cook pasta until al dente and drain.
- Return chopped duck to sauce and season with salt and pepper.
- Toss pasta with duck ragù and serve!