Pasta with Tuscan duck sauce from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 351) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    This takes a little bit of time but it is mostly unattended and requires very little prep work. The wine and the duck give it a very nice richness which is well balanced with the tang of the tomatoes. You should try with san marzano tomatoes as they are a primary flavour in the pasta.

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