Pasta with Duck Confit Ragu
Deborah Dana
Pasta with duck confit ragu is a way to transform traditional pasta into a spectacular dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 package fettuccine pasta
  • 2 cups tomato purée
  • 1/2 tablespoons sugar
  • 1/2 tablespoons salt
  • 2 tablespoons olive oil
  • 1/4 cups onion, finely chopped
  • 1/4 cups bell pepper , finely chopped
  • 1/4 cups celery
  • 2 duck confit thigh
Preparation
40 mins
0 mins
Medium
  • In a large skillet, heat the olive oil over medium heat and sauté the onion, bell pepper, and celery for 2 minutes.
  • Add the tomato puree to the vegetables, along with the sugar and salt, and mix. Cook for 10 minutes over low heat.
  • Add the duck confit and mix well. Cover and keep warm while the pasta is being cooked.
  • Cook the fettuccine in boiling salted water for 3 minutes, making sure it is al dente (a bit firm).
  • Remove the fettuccine from the water and drain. Mix with the sauce and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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