One of life's great pleasures is a plate of homemade pasta with duck ragu' - it's everything winter comfort-food should be; nourishing, rich and warming. Far from being difficult or time-consuming, using duck breasts in place of whole duck shortens the cooking time and everything is ready in just over an hour-and-a-half. As with all recipes that are this simple, the secret lies in the careful sourcing of ingredients - ethically raised duck*; organic, free-range eggs; grassy, extra virgin olive oil; and the best tinned tomatoes from Naples.
By keeping the skin on and cooking the duck breasts gently in a bath of flavourful stock they remain tender and moist. I find that the finished dish is fattier with whole duck, but if this is what you have, cut it into six pieces and cook until the meat is tender and falling off the bone.
While nothing compares to making pasta with very fresh eggs from your own hens; if you happen have access to a few duck eggs, they make a beautiful, rich pasta that is perfect with this sauce. Potato gnocchi is also wonderful with duck ragu'.Read More