1 pound duck breast meat - skin left on boneless with skin or 2 (7- to 8-ounce) long island (also called pekin) duck breast halves with skin
0.5 pound eggs dried
1 garlic clove smashed
2 cups chicken broth reduced-sodium
1 teaspoon olive oil
0.5 medium onion chopped
1 teaspoon rosemary chopped
1 tablespoon butter unsalted
Equipment
frying pan
pot
blender
cutting board
Directions
Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more.
Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes.
Add wine and boil 3 minutes.
Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
While sauce reduces, finely chop duck with skin.
Return chopped duck to sauce and season with salt and pepper.
Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.
Duck ragú; can be made 1 day ahead and chilled, covered (once cool).
