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
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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Duck à l’Orange Tagliatelle?
The preparation time for Duck à l’Orange Tagliatelle with a white wine sauce, sunflower seeds & fresh orange is between 25 and 40 minutes.
What is the total time required to make Duck à l’Orange Tagliatelle with a white wine sauce, sunflower seeds & fresh orange?
The total time required to make Duck à l’Orange Tagliatelle with a white wine sauce, sunflower seeds & fresh orange is between 40 and 55 minutes.
How many servings does Duck à l’Orange Tagliatelle provide?
4 servings
What are the main ingredients in Duck à l’Orange Tagliatelle?
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
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?
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
How many calories does Duck à l’Orange Tagliatelle have?
1468 calories
How much fat content does Duck à l’Orange Tagliatelle have?
grams
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