We were testing a new product to potentially add to our range (a request from one of our customers actually) and what a better way than an old recipe from our books?
Ingredients 4 People
250g Tajarin (or any long fresh pasta)
2 Duck Breasts
1 Onion finely chopped
2 Medium Carrots finely chopped
2x400 Cans of Diced Tomatoes
Fresh Rosemary & Sage
Medium Fruity Extra Virgin Olive Oil
20 Organic Taggiasca Olives
Salt & Pepper
1. Remove the skin from the duck breasts. This is easier than you might think. Insert your fingers underneath the skin, and by moving them from side to side, the skin will come off easily.
2. In a casserole (we used our beloved cast iron Le Creuset), place the skin at low medium heat and let cook for 30-40 minutes. Use your judgement here: if the fat released is too much, remove some and leave the rest. The idea is to brown the carrots and onions in it, so make sure they are not drowning in fat.
3. Put the skin on a side, then add the onions and carrots and cook for another 30-40 minutes at low medium heat, until brown. Cut the duck breast in thin slices, add to the casserole. Slightly increase the heat to medium, cook for 10 minutes.
4. Add the diced tomatoes, rosemary and sage, cover and simmer for about 1 hour. After this time, check the duck: if soft and easy to fray, your ragu is ready. Add the Taggiasca Olives, and cook for another 10 minutes. Adjust with salt and pepper.
5. Cook the pasta in abundant salted boiling water. Drain but keep a little of the water on the side. Add the pasta and water in the pan with the duck, and toss and turn being careful not to break the Tajarin.
6. Add grated aged parmesan to your liking. Drizzle with some medium fruity extra virgin olive oil. Serve and enjoy!