Tagliatelle with duck sauce in Porto, orange and rosemary – Italian Cuisine

Tagliatelle with duck sauce in Porto, orange and rosemary


1) Private i duck breasts of the skin and cut them into very small cubes. Chop it shallot with the carrot and the celery and brown them gently in a saucepan with 4 tablespoons ofoil and the rosemary. After a couple of minutes, add the duck pulp and brown it over high heat. When it is well browned, sprinkle it with flour, mix well and wet with Port; let it evaporate, lower the heat, add the cloves, seasoned with salt, pepper and a pinch of cinnamon and continue cooking for about 30 minutes, adding a little hot water if the sauce tends to dry out too much.

2) Wash theOrange remove the zest with a potato peeler and cut it into very thin julienne strips; squeeze the juice. Blanch the peel in boiling water for 1 minute, drain and add to ragù with juice; cook until you get a tied but soft sauce; deleted rosemary is cloves. Boil the noodles in salt water, drain wet and season with ragù.

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