Tagliatelle with duck ragout
- 3 Duck legs (approx. 270 g each)
- 3 Onions
- 4 (approx. 600 g) large carrots
- 3 sticks of celery
- 2 bay leaves
- 1/2 TL Peppercorns
- 3–4 Cloves
- Salt and pepper
- 2 EL Clarified butter
- 2 (30 g) lightly heaped tablespoons of flour
- 1/4 l dry red wine
- 400 g Tagliatelle
- 3 EL Cranberries in their own juice (glass)
135 minutes
very easy
- 1.
- Wash the duck legs. Peel the onions, cut two in half. Peel or clean and wash the carrots and celery. Cut 2 carrots and 2 celery stalks each into pieces.
- 2.
- Put the legs, onion halves, pieces of vegetables, spices and about 2 teaspoons of salt in a large saucepan. Approx. Pour 1.5 liters of water until everything is covered. Bring to the boil slowly, cover and simmer for approx. 1 hour.
- 3.
- Dice the rest of the onion, carrots and celery into small pieces. Lift the legs out of the stock, drain and let cool down a little. Pour the stock through a fine sieve and collect.
- 4.
- Remove the skin from the legs and loosen the meat in pieces from the bones. Heat the lard. Fry the meat in it all around. Season with salt and pepper.
- 5.
- Briefly fry the diced vegetables and onions. Dust the flour over it and sauté briefly. Pour in the wine and 350 ml stock. Bring to the boil and stew covered for approx. 30 minutes.
- 6.
- Cook the pasta in 4 liters of boiling salted water (1 teaspoon of salt per liter) according to the instructions on the packet. Stir the cranberries into the ragout, season with salt and pepper. Mix with the drained pasta.
1 person approx:
- 830 kcal
- 43 g protein
- 28 g fat
- 85 g carbohydrates
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