Tagliatelle with Duck Ragu

Makes 6 Servings
Recipe inspired by a magnificent dinner at Altarocca Wine Resort’s Restaurant.
serve with:
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  • 1 duck, 4-5 pounds (1.8kg - 2.25kg)
  • 3 bay leaves
  • 3 sprigs of rosemary
  • 4 sprigs of thyme
  • 5 sage leaves
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 celery, diced
  • 2 cloves of garlic, minced
  • ½ cup (120ml) Marsala wine
  • 1 cup (240ml) white wine
  • 1-28 ounce (793g) San Marzano tomatoes, chopped
  • 1 package Tagliatelle pasta



Preheat the oven to 450°F/232°C. 

Place 2 bays, 2 sprigs of thyme, 2 sprigs of rosemary and the sage into the cavity of the duck.

Season the duck with salt and pepper and place into a roasting pan. Roast for 1 - 1½ hours turning every 30 minutes until the meat is cooked to an inside temperature of 165°F/74°C.

Remove from the oven and let cool. Then shred the meat from the carcass into small pieces, discarding the skin and bones.

Set aside.

Add the olive oil in a large saucepan over medium heat.

Add the onion, celery and carrot and saute until tender, about 5 minutes. Add in the garlic and continue to cook for another 1-2 minutes. Add the shredded duck meat to the pan and pour in the Marsala wine.

Cook until wine has reduced off.

Add the chopped tomatoes with their juice and the remaining thyme and bay leaf. Pour in the white wine and bring to a boil. Reduce to low and simmer for 30-45 minutes.

Season with salt and pepper before serving.


Bring a large pot of salted water to a boil. Add the tagliatelle and cook to al dente. Time for 4 minutes then test a strand of pasta every 30-60 seconds thereafter, until desired firmness. Drain the past and toss thoroughly with the warm ragu.

*Note: The complex flavors of this dish does not benefit from adding parmesan cheese but feel free to add it if desired.


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