DUCK RAGU TAGLIATELLE WITH BROCCOLI - Bell Wine Cellars

Ingredients

• 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