Orange Tagliolini with Duck Ragout
Duck ragout and pasta are so delicious and comforting -- especially for the winter!
- 250 gr fresh Tagliolini
For the ragout:
- 200 gr fillet duck breast
- 150 gr, in total, of various vegetables (onions, carrots, squash), diced
- 150 ml fresh cream
- 2 oranges
- 4 egg yolks
- olive oil
- white pepper in grains
Sauté in a little oil the vegetables, diced, and then add the duck breast, also diced and let them brown.
Season with salt and pepper the ragout, which should have a thick sauce.
Put the tagliolini in plenty, salted boiling water.
Boil al dente.
Meanwhile, remove from the oranges only the orange part of their peel, dice them and sauté them in a deep frying pan, with 2 tablespoons melted butter.
Add the yolks, which you have already beaten with the fresh cream, and then the tagliolini, strained.
Add a little bit of salt and cover them with the ragout.
Transport the food in a platter, add the freshly grated pepper and serve immediately.