Fettuccine with Duck Ragout

Fettuccine with Duck Ragout
Staff Writer
Fettuccine with Duck Ragout

Bordeaux

Fettuccine with Duck Ragout

This ragout recipe from New York City chef Michael Toscano (head chef/owner of Jeffrey’s Grocery, Perla, and Montmartre) is as simple as it is flavorful. Bonus: The rich duck pairs perfectly with a deep red Bordeaux wine! Check out our suggestions from Pearl & Ash’s wine director and expert sommelier Patrick Cappiello.

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6
Servings
92
Calories Per Serving
Deliver Ingredients

Notes

Patrick Cappiello’s Wine Pairings
Traditional Wine Pairing
: A round, structured Bordeaux red wine from Pomerol.
Why This Wine? The wines from this region are mainly blends heavily based on merlot, which often exhibit dark aromas of game and herbs, with very smooth polished tannins. A perfect companion to the gamey flavors of this duck dish.

Nontraditional Wine Pairing: A round, structured Bordeaux red wine from Castillon — Côtes de Bordeaux.
Why This Wine? An often-overlooked appellation, Castillon is also located on the right bank of Bordeaux. The wines here usually are a blend of merlot, cabernet sauvignon, and cabernet franc. They also represent some of the best values to be found in the region.

Ingredients

  • 2  Tablespoons  extra-virgin olive oil
  • duck legs
  • large red onion, finely chopped
  • carrots, peeled and chopped
  • stalks celery, chopped
  • ¼  Pound  pancetta, chopped
  • 1  Cup  red wine
  • ¼  Cup  tomato paste
  • 28-ounce can whole Italian tomatoes
  • bay leaves
  • 1  Teaspoon  fresh thyme leaves
  • 1  Teaspoon  fresh rosemary, chopped
  • 1  Teaspoon  sage, chiffonade
  • 3  Cups  chicken stock
  • Salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating
  • 4.5-ounce servings fettuccine (your favorite recipe or quality dried pasta), cooked

Directions

Set a large, heavy-bottomed pot over high heat. Add the olive oil and brown the duck on all sides. After the meat is browned, add the onions, carrots, celery, and pancetta. Cook until the vegetables begin to caramelize, 20 minutes.

Add the wine and deglaze the pan, scraping to release the caramelized bits stuck to the bottom of the pan. Add the tomato paste, tomatoes, bay leaves, thyme, rosemary, sage, and chicken stock. Stir well, breaking up the tomatoes. Bring to a boil and then reduce the heat to a simmer. Simmer until the meat falls off the bone, 2½ hours. Remove the duck legs from the sauce and pull the meat from the bones, returning it to the sauce as you process. Adjust the seasoning with salt and pepper.

Combine the sauce and pasta in a large bowl. Thoroughly mix the sauce into the pasta and serve hot, with a grating of Parmigiano-Reggiano.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
6g
5%
Protein
3g
7%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
26mg
3%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
2mg
14%
Phosphorus, P
37mg
5%
Selenium, Se
2µg
4%
Sodium, Na
204mg
14%
Water
93g
3%

Fettuccine Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Fettuccine Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.