Duck Ragu with Black Truffle Sauce

Ingredients


Serves 2

For the homemade pasta:
      • 250g flour
      • 3 egg yolks
      • 1 tbsp olive oil
      • Pinch of salt
        • For the duck ragu:

        • 2 confit duck legs (submerge under oil and bake at 150˚C for 4 hours before stripping meat off the bone)
        • 100g wild mushrooms
        • 100ml passata
        • 75ml red wine
        • 1 shallot, finely diced
        • 2 cloves garlic
        • 1 tbsp TruffleHunter Black Truffle Sauce
        • 1 tbsp capers
        • 1 tsp dried oregano
        • 1 tsp paprika
        • 1 tsp wild thyme
        • 1 tsp cracked black pepper

      Method

      1. Start by making your pasta. In a bowl mix your truffle dust and thyme with flour. Then turn out onto a kitchen surface, a large chopping board or marble block and make a shallow well in the centre.
      2. Crack your eggs into a well in the centre of your flour and use a fork to beat the eggs, gradually incorporating into the flour. Once the eggs and flour have started to form a dough like texture, use your hands to knead until you have a smooth pasta dough. Then wrap and leave in the fridge to rest for 1 hour.
      3. Make your pasta in advance by adding egg yolks to a well in the centre of your flour. Use a fork to mix into the flour and then add your oil and salt. Eventually knead the pasta dough until it is smooth, wrap in cling film and leave in the fridge to rest.
      4. For the ragu add your confit duck, garlic and shallots to a pan and sauté for 10 mins until the onion softens and the mushroom starts to brown. You shouldn’t need oil as the duck is rich and will provide the necessary fat for the pan.
      5. Next add in your herbs, caper, and spices. Stir well and deglaze the pan with red wine. Pour in passata and reduce the heat.
      6. Simmer for 15-20 minutes and add in your black truffle sauce. Season to taste.
      7. Roll out your pasta and cut into long, thin tagliatelle strips. Cook the pasta in a pan of boiling water for 2-3 mins and then drain and toss in olive oil and a little teaspoon more of black truffle sauce.
      8. Serve the duck ragu and fresh pasta with some parsley and a drizzle of truffle oil.