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Tagliatelle with Confit Duck Ragu

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    Tagliatelle with Confit Duck Ragu

    Traditionally families who had land or gardens would keep ducks. It was a convenient source of tasty fare, roasted in sauces, or famously served as a ragu with Pappardelle or Tagliatelle. 

    Duck ragu is served in trattoria throughout the region - especially in the Arezzo area of eastern Tuscany. This is a heavenly culinary combination, with the duck providing an indulgent meaty richness to the slow cooked sauce.


    Flour, Semolina, Egg, Duck, Garlic, Tomatoes, Rosemary, Thyme, White Wine, Parsley 

    AllergensCereals containing Gluten, Soya, Egg, Sulphites


    Step 1: Bring a pot of salted water to the boil.

    Step 2: Cut open the bag of duck ragu and empty into a small pot or pan and put on low heat to simmer.

    Step 3: Boil the Tagliatelle 1-2 minutes depending on how al dente you wish to have it.

    Step 4: Once the pasta is boiled, strain and add it to the simmering Ragu along with some of the pasta water (this helps emulsify the sauce).

    Step 5: Mix the pasta and Ragu until the desired consistency is reached.

    Step 6: Plate up the dish.

    TIPS: Remember to save some pasta water as this will help you loosen up your sauce if it starts to dry. It is best to cook the pasta in the sauce for it to absorb all the flavours from the duck ragu, if it starts to dry up add a splash of water.