Tagliatelle with Duck Ragù

Ingredients

• 14 ounce frangelico whole drained chopped canned
• 0.5 cup wine dry red
• 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

1. Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
2. Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
3. 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.
4. 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.
5. Add wine and boil 3 minutes.
6. 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.
7. Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
8. 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.
9. While sauce reduces, finely chop duck with skin.
10. Return chopped duck to sauce and season with salt and pepper.
11. 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.
12. Duck ragú; can be made 1 day ahead and chilled, covered (once cool).