What are the main ingredients in Duck à l’Orange Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Duck à l’Orange Tagliatelle?

Calories: 1468, Carbs: 154 grams, Fat: grams, Protein: 44.1 grams, Sugar: 34.6 grams, Salt: 2908 grams

How do I prepare Duck à l’Orange Tagliatelle?

FINISHING TOUCHES: Place the rinsed green leaves in a bowl. Toss through a drizzle of olive oil, a squeeze of lemon, and some seasoning. Set aside for serving. When the ragù has finished simmering, stir through the chopped parsley. Mix in some of the orange zest and the juice of 2 orange wedges. Toss through the cooked pasta, season, and remove from the heat. GET QUACKING...: Place a pan (large enough for the ragù) over a medium heat. Once hot, toast the sunflower seeds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Remove the duck from the packaging, reserving any duck fat for later use in the recipe. Scrape the meat off the bone, roughly chop into tiny pieces, and set aside – it should look like mince! Discard the bones and any bits of gristle. TIME TO FEAST!: Dish up a bowl of indulgent duck à l'orange tagliatelle. Sprinkle over the sunflower seeds and remaining orange zest. Add a good squeeze of lemon juice and serve with the dressed leaves on the side. Et voilà! RICH & SILKY: When the duck has browned, pour in the wine and use it to deglaze the base of the pan. Sprinkle over the flour, mix until evenly distributed, and allow to cook for 1-2 minutes. Stir in 250ml of pasta water and lower the heat. Simmer for 5-8 minutes until thick and luscious, stirring occasionally. ASTA LA PASTA, BABY!: While the duck is cooking, fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 250ml of the pasta water. Toss some oil through the pasta to prevent sticking, cover with a lid, and set aside. START THE RAGÙ: Boil the kettle for Step 3. Return the pan to a medium heat with a blob of the reserved duck fat or a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the diced celery and grated carrot, and fry for 3-4 minutes until soft. Add in the duck meat and allow to caramelise for 5-6 minutes until browned, shifting occasionally.

What should be prepared from my kitchen to make Duck à l’Orange Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Duck à l’Orange Tagliatelle

Name: Duck à l’Orange Tagliatelle
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

There’s something about the classic flavour combination of orange and duck, paired with the caramelised mirepoix of onion, carrot and celery that gives this new take on a ragù that extra wow factor!

Duck à l’Orange Tagliatelle

with a white wine sauce, sunflower seeds & fresh orange

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Carrot
Celery Stalk
Celery Stalks
Free-Range Confit Duck Leg
Free-range Confit Duck Legs
Fresh Parsley
Green Leaves
Lemon
Linguine Pasta
Onion
Onions
Orange
Oranges
Sunflower Seeds
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET QUACKING...
Place a pan (large enough for the ragù) over a medium heat. Once hot, toast the sunflower seeds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Remove the duck from the packaging, reserving any duck fat for later use in the recipe. Scrape the meat off the bone, roughly chop into tiny pieces, and set aside – it should look like mince! Discard the bones and any bits of gristle.
START THE RAGÙ
Boil the kettle for Step 3. Return the pan to a medium heat with a blob of the reserved duck fat or a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the diced celery and grated carrot, and fry for 3-4 minutes until soft. Add in the duck meat and allow to caramelise for 4-5 minutes until browned, shifting occasionally.
ASTA LA PASTA, BABY!
While the duck is cooking, fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 250ml of the pasta water. Toss some oil through the pasta to prevent sticking, cover with a lid, and set aside.
RICH & SILKY
When the duck has browned, pour in the wine and use it to deglaze the base of the pan. Sprinkle over the flour, mix until evenly distributed, and allow to cook for 1-2 minutes. Stir in 250ml of pasta water and lower the heat. Simmer for 5-8 minutes until thick and luscious, stirring occasionally.
FINISHING TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of olive oil, a squeeze of lemon, and some seasoning. Set aside for serving. When the ragù has finished simmering, stir through the chopped parsley. Mix in some of the orange zest and the juice of 1 orange wedge. Toss through the cooked pasta, season, and remove from the heat.
TIME TO FEAST!
Dish up a bowl of indulgent duck à l'orange tagliatelle. Sprinkle over the sunflower seeds and remaining orange zest. Add a good squeeze of lemon juice and serve with the dressed leaves on the side. Et voilà!

Sunflower Seeds - 15g
Free-range Confit Duck Leg - 1
Onion - 1
Celery Stalk - 1
Carrot - 120g
Linguine Pasta - 125g
White Wine - 60ml
Cake Flour - 20ml
Green Leaves - 20g
Lemon - 1
Fresh Parsley - 4g
Orange - 1

Download the Recipe

Serves 2

GET QUACKING...
Place a pan (large enough for the ragù) over a medium heat. Once hot, toast the sunflower seeds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Remove the duck from the packaging, reserving any duck fat for later use in the recipe. Scrape the meat off the bone, roughly chop into tiny pieces, and set aside – it should look like mince! Discard the bones and any bits of gristle.
START THE RAGÙ
Boil the kettle for Step 3. Return the pan to a medium heat with a blob of the reserved duck fat or a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the diced celery and grated carrot, and fry for 3-4 minutes until soft. Add in the duck meat and allow to caramelise for 5-6 minutes until browned, shifting occasionally.
ASTA LA PASTA, BABY!
While the duck is cooking, fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 250ml of the pasta water. Toss some oil through the pasta to prevent sticking, cover with a lid, and set aside.
RICH & SILKY
When the duck has browned, pour in the wine and use it to deglaze the base of the pan. Sprinkle over the flour, mix until evenly distributed, and allow to cook for 1-2 minutes. Stir in 250ml of pasta water and lower the heat. Simmer for 5-8 minutes until thick and luscious, stirring occasionally.
FINISHING TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of olive oil, a squeeze of lemon, and some seasoning. Set aside for serving. When the ragù has finished simmering, stir through the chopped parsley. Mix in some of the orange zest and the juice of 2 orange wedges. Toss through the cooked pasta, season, and remove from the heat.
TIME TO FEAST!
Dish up a bowl of indulgent duck à l'orange tagliatelle. Sprinkle over the sunflower seeds and remaining orange zest. Add a good squeeze of lemon juice and serve with the dressed leaves on the side. Et voilà!

Sunflower Seeds - 30g
Free-range Confit Duck Legs - 2
Onion - 1
Celery Stalks - 2
Carrot - 240g
Linguine Pasta - 250g
White Wine - 125ml
Cake Flour - 20ml
Green Leaves - 40g
Lemon - 1
Fresh Parsley - 8g
Orange - 1

Download the Recipe

Serves 3

GET QUACKING...
Place a pan (large enough for the ragù) over a medium heat. Once hot, toast the sunflower seeds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Remove the duck from the packaging, reserving any duck fat for later use in the recipe. Scrape the meat off the bone, roughly chop into tiny pieces, and set aside – it should look like mince! Discard the bones and any bits of gristle.
START THE RAGÙ
Boil the kettle for Step 3. Return the pan to a medium heat with a blob of the reserved duck fat or a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the diced celery and grated carrot, and fry for 4-6 minutes until soft. Add in the duck meat and allow to caramelise for 6-7 minutes until browned, shifting occasionally.
ASTA LA PASTA, BABY!
While the duck is cooking, fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 250ml of the pasta water. Toss some oil through the pasta to prevent sticking, cover with a lid, and set aside.
RICH & SILKY
When the duck has browned, pour in the wine and use it to deglaze the base of the pan. Sprinkle over the flour, mix until evenly distributed, and allow to cook for 1-2 minutes. Stir in 250ml of pasta water and lower the heat. Simmer for 5-8 minutes until thick and luscious, stirring occasionally.
FINISHING TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of olive oil, a squeeze of lemon, and some seasoning. Set aside for serving. When the ragù has finished simmering, stir through the chopped parsley. Mix in some of the orange zest and the juice of 3 orange wedges. Toss through the cooked pasta, season, and remove from the heat.
TIME TO FEAST!
Dish up a bowl of indulgent duck à l'orange tagliatelle. Sprinkle over the sunflower seeds and remaining orange zest. Add a good squeeze of lemon juice and serve with the dressed leaves on the side. Et voilà!

Sunflower Seeds - 45g
Free-range Confit Duck Legs - 3
Onions - 2
Celery Stalks - 3
Carrot - 360g
Linguine Pasta - 375g
White Wine - 170ml
Cake Flour - 40ml
Green Leaves - 60g
Lemon - 1
Fresh Parsley - 12g
Oranges - 2

Download the Recipe

Serves 4

GET QUACKING...
Place a pan (large enough for the ragù) over a medium heat. Once hot, toast the sunflower seeds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving. Remove the duck from the packaging, reserving any duck fat for later use in the recipe. Scrape the meat off the bone, roughly chop into tiny pieces, and set aside – it should look like mince! Discard the bones and any bits of gristle.
START THE RAGÙ
Boil the kettle for Step 3. Return the pan to a medium heat with a blob of the reserved duck fat or a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the diced celery and grated carrot, and fry for 4-6 minutes until soft. Add in the duck meat and allow to caramelise for 7-8 minutes until browned, shifting occasionally.
ASTA LA PASTA, BABY!
While the duck is cooking, fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 250ml of the pasta water. Toss some oil through the pasta to prevent sticking, cover with a lid, and set aside.
RICH & SILKY
When the duck has browned, pour in the wine and use it to deglaze the base of the pan. Sprinkle over the flour, mix until evenly distributed, and allow to cook for 1-2 minutes. Stir in 250ml of pasta water and lower the heat. Simmer for 5-8 minutes until thick and luscious, stirring occasionally.
FINISHING TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of olive oil, a squeeze of lemon, and some seasoning. Set aside for serving. When the ragù has finished simmering, stir through the chopped parsley. Mix in some of the orange zest and the juice of 4 orange wedges. Toss through the cooked pasta, season, and remove from the heat.
TIME TO FEAST!
Dish up a bowl of indulgent duck à l'orange tagliatelle. Sprinkle over the sunflower seeds and remaining orange zest. Add a good squeeze of lemon juice and serve with the dressed leaves on the side. Et voilà!