Duck and tagliatelle stew using a Lufthous
(4.8)
Preparation time
Total time
Servings
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Imagine a cozy evening in a rustic Italian kitchen, the aroma of duck and herbs wafting through the air as you prepare a hearty duck and tagliatelle stew that’s fit for royalty. Duck legs, lovingly confit to tender perfection, mingle with fresh onions, vibrant carrots, and fragrant thyme, creating a symphony of flavors that dance on your palate. Did you know that tagliatelle, which translates to 'to cut,' is believed to have originated from the Emilia-Romagna region of Italy? This delightful dish not only warms the belly but also tells a story of culinary tradition that spans centuries. So, roll up your sleeves, embrace your inner chef, and let the stew do the talking while you impress your guests with this delectable masterpiece!
Ingredients
- 100 g Onion
- 2 Confit duck legs
- 100 g Carrot
- 1 Sheet(s) Bay leaf
- 3 Strand(s) Thyme
- 50 g Tomato puree
- 300 g Water
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 400 g Dry tagliatelle
Steps
- Cut in four, and add 100 g of onion in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 2 confit duck legs in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed .
- Cut into cubes, and add 100 g of carrot in the food processor bowl.
- Add 1 sheet(s) of bay leaf, 3 strand(s) of thyme, 50 g of tomato puree, 300 g of water, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed .
- Add 400 g of dry tagliatelle in a Preparation name.
- Cook the pasta for the duration specified on the package.
- Drain. On plates, serve the stew with the pasta. Season with salt and pepper, drizzle with a bit of oil, and serve.
