Name: Tagliatelle with Duck Ragù
Cook time: 30 min
Total time: 1 3/4 hr
Yield: Makes 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 teaspoon olive oil; 1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin; 1/2 medium onion, chopped; 1 garlic clove, smashed; 1 teaspoon chopped rosemary; 1/2 cup dry red wine; 2 cups rich chicken stock or reduced-sodium chicken broth; 1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped; 1/2 pound dried egg tagliatelle or egg fettuccine

The secret to making this dish so stunningly delicious is duck fat. Puréeing the sauce emulsifies the fat, which, along with the moist duck meat, adds an irreplaceable element of richness.

Cooks' note:

Duck ragú; can be made 1 day ahead and chilled, covered (once cool).

Recipe notes

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