 The
duck is one of the most tasty game birds, especially
if cooked as follows. De-bone the bird, cut the
carcass into pieces and cook in olive oil, garlic,
rosemary and onion. Stew the vegetables and bones,
pour white wine, let it evaporate and pour in
the broth. Bring to a boil and strain off the
liquid with a “chinois” filter. Cook
the thighs and breasts in a pan with olive oil,
salt, pepper and laurel. Cook the “bigoli” noodles
in salted water, strain them dry and cream them
with a portion of the sauce and the parmesan
cheese. Pour them into buttered moulds lined
with grated parmesan and place in an oven at
180 degrees for a minute. Pour the sauce evenly
on the plate, lay the pasta pie on the sauce
and arrange the scalloped thighs and breasts
in a fan shape. Top off with a yellow squash
julienne and a rivulet of fresh olive oil.
|
Ingredients
for 4
- 360
g of “bigoli” noodles
- 1
garlic clove
- white
wine
- 1kg
of duck
- 40g
of onion
- laurel
- 150g
of parmesan
- 2
rosemary sprigs
- yellow
squash
- 100g
of yellow onion
- 4
dl of meat broth
- salt
- extra-virgin
olive oil
- white
pepper
recipe from
Excellence,
the Beretta Magazine |
