DUCK RAGU TAGLIATELLE WITH BROCCOLI

1 tablespoon unsalted butter
1 teaspoon olive oil
1 (1-lb) boneless Muscovy duck breast with skin or 2
(7- to 8-ounce) Long Island or Pekin duck breast halves with skin
1/2 medium onion, chopped
1 garlic clove, smashed
1 teaspoon chopped rosemary
1/2 cup dry red wine
2 cups rich chicken stock or reduced-sodium chicken broth
1 (14- to 15-oz) can whole tomatoes in juice, drained, reserving juice, and chopped
1/2 lb dried egg tagliatelle or egg fettuccine

Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides. Sprinkle breasts with 1/4 teaspoon each of salt and pepper.
Sear duck, skin side down, until golden brown about 6 to 9 minutes. Turn over and brown, 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 to emulsify the fat within the sauce. Return sauce to skillet and boil uncovered, over medium heat, stirring occasionally, until reduced to about 2 1/5 cups, about 8 to 12 minutes.
While sauce reduces, finely chop or shred duck with skin; return duck to sauce and season with salt and pepper. Simmer over low heat while pasta cooks.
Cook tagliatelle in a pasta pot of boiling salted water until aldente, drain pasta and toss with duck ragú.
Serve with parmesan dusted broccoli on the side.

Syrah, Block 6, Canterbury Vineyard, Sierra Foothills