Tagliatelle with spinach and duck, ginger and pistachio nuts

: 30′

: 20′

: Easy

: Malvasia istriana


Cut the duck breast and skin (separately) into strips; leave it to marinade in the passito wine with the bay leaf, demerara sugar, grated fresh ginger, salt and pepper.

Finely slice  the  onion  and  cook  it slowly in water, balsamic vinegar  and  a little  oil, then  put  it aside, keeping it warm.  Toast the pistachio nuts in a non-stick pan.

Take the  duck  out of the  marinade and  drain,  pat dry and  flour;  heat  some oil in a pan  and  brown  the strips of meat. Remove the excess oil, pour in some white wine and then remove the meat. Add the marinade liquid and a little water and boil for a few seconds to deglaze the pan juices.

Cook the tagliatelle in plenty of boiling salted water, drain while al dente and place in a dish with the sauce and stewed onion. Add a drizzle of olive oil, the chopped parsley and then lastly the duck.

Serve immediately, garnishing with the toasted pistachios.


10½ oz (300 g) Delverde spinach tagliatelle

100 g (3½ oz) duck breast

1/5 cup (50 ml) passito wine (sweet wine)

2 onions

2/5 cup (100 ml) extra virgin olive oil

2/5 cup (100 ml) white wine

1/5 cup (50 ml) balsamic vinegar

2 oz (50 g) pistachio nuts

1 tsp demerara sugar

1 bay leaf

1 little piece of fresh ginger

plain flour


salt and pepper