Duck Breast Bolognese and Liver with Porcini Mushroom Tagiatelle

Preface

1. Well – how do I come up with such a recipe – very simple – something went wrong. I wanted to make duck breast with duck liver (breaded) with porcini mushroom tagiatelle in a very traditional way. The phone went off and my chest was gone. She was literally flirted with me. What now ? Very simple – cut off the skin and put it in the meat grinder. Try how it tastes. That was really quite good – and then I thought about – what next – it will be a Bolognese.

The preparation of the BOLO

1. Fry the duck breast and liver with the mentioned spices in ghee, garlic and onion that have been cut into cubes. Put it in the meat grinder. Now sauté the tomatoes and chilli in a saucepan with the oil butter mixture. Add the minced meat and pour over the duck stock. First rub the zest off the orange peel, add it and then press the juice into the sauce base. Grate the vegetables listed (hold back a small amount that you will later fry in oil). Let it simmer for 30 minutes. Now take the chilli out again.

The Tagiatelle

1. I have already described the production of the Tagiatelle in my KB – you can find this under the link >>>> Tagliatelle is the MAIN ACTOR (today with salmon and spinach) >>>>> You can certainly also use a good brand from the Trade be happy 🙂 For the porcini mushroom agiatelle, 50 grams of dried powdered porcini mushrooms are added to the basic noodle dough.

The sauce

1. After the bolo has been well prepared and everything has boiled down nicely, tomato paste and port wine are now added and tucked in well. Let simmer for another 15 minutes.
2. During this time, fry some of the vegetables – I cut it into fine rings. But you could also make small cubes.
3. Actually everything should be ready now. The tagiatelle are al dente and the bolo (tie something if necessary) is properly boiled down. All that remains is to do that. See image 🙂

Bon appetit and culinary greetings your Biggi ♥