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Deborah

Deborah Dana
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Recipe of Pasta with Ragu de Confit de Pato
Deborah Dana
Deborah

Deborah Dana
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Recipe of Pasta with Ragu de Confit de Pato
Recipe

Pasta with Ragu de Confit de Pato

40 min
Not so easy
16
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Pasta with duck confit ragu is a way to make a traditional pasta a spectacular dish.
Learn more about Deborah Dana

Ingredients

6 servings
  • 1 package of fettuccine type pasta
  • 2 cups of tomato puree
  • 1/2 tablespoon of sugar
  • 1/2 tablespoon of Salt
  • 2 spoonfuls of olive oil
  • 1/4 of Cup of onion finely chopped
  • 1/4 of Cup of bell pepper finely chopped
  • 1/4 of Cup of celery
  • 2 duck confit thighs

    Preparation

    In a large skillet, heat the olive oil over medium heat and brown the onion, pepper and celery for 2 minutes.
    Add the tomato puree to the vegetables, sugar and salt and mix. Cook for 10 minutes over low heat.
    Add the duck confit and mix well. Cover and keep warm in what the pasta is ready for.
    Cook the fettuccini in boiling salted water for 3 minutes making sure it is al dente (a bit hard).
    Remove the fettuccine from the water and strain. Mix with the sauce and serve.

    PRESENTATION

    Make a bed of duck ragu on a large plate and put on it the fetuccini.

    TIPS

    The duck confit recipe can be found in kiwilimon: http://www.kiwilimon.com/recetas/746/confit_de_pato/

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    144
    kcal
    7.2%
    Carbohydrates
    10.5
    g
    3.5%
    Proteins
    13.4
    g
    27%
    Lipids
    5.8
    g
    9.0%
    Fiber
    2.1
    g
    4.2%
    Sugar
    6.1
    g
    6.8%
    Cholesterol
    44.5
    mg
    15%
    Esha
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