Summary

Ingredients

• 3 medium carrot (s)
• 0.5 ½ small celeriac
• 2 leeks
• 2 medium onion (s)
• 2 cloves garlic
• 2 duck breasts each approx. 300g
• salt
• pepper
• 1 teaspoon thyme
• 2 tablespoon tomato paste
• 200 ml red wine, drier
• 2 tablespoon chicken broth, instant
• 300 g ribbon noodles
• 2 tablespoon olive oil
• 3 tablespoon sauce thickener, darker
• 0.75 liters ¾ water

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Instructions

1. Clean the vegetables, if necessary peel, wash and cut into small pieces. Peel the onions and garlic - dice the onions and press the garlic through a garlic press. Wash the duck breasts and pat dry. Remove the skin and dice finely. Cut the meat into approx. 1.5 cm cubes.
2. Fry the skin in a pan until crispy. Take out, season with salt and drain on kitchen paper. Pour off the fat except for 2-3 tablespoon. Now heat the fat in the pan and fry the meat in it. Season with salt and pepper, then remove.
3. Now sauté the carrots and celery in the hot frying fat. Add the leek, onions and garlic and fry. Season with salt, pepper and thyme. Stir in the tomato paste and sauté. Pour 3/4 l of water and the red wine and bring everything to a boil. Stir in the chicken broth. Now add the duck breast again. Bring to the boil once and stew covered for approx. 8 minutes.
4. Meanwhile cook the tagliatelle in boiling salted water according to the instructions on the packet. Then pour off the pasta and toss in hot oil.
5. Thicken the duck ragout with a sauce thickener and season to taste.
6. Arrange everything on plates and serve garnished with the roasted skin cubes.