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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 mins
Half
17
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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 portions
  • 1 package fettuccine type pasta
  • 2 cups tomato puree
  • 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 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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