Tagliatelle With Duck Ragù

1. 1

   Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.

2. 2

   Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.

3. 3

   Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.

4. 4

   Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.

5. 5

   Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.

6. 6

   Puree sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.

7. 7

   While sauce reduces, finely chop duck with skin.

8. 8

   Return chopped duck to sauce and season with salt and pepper.

9. 9

   Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck

10. 10

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* Per serving · 4 servings · Values may vary.