Tagliatelle all'anatra

Ingredients for 4 servings:

• 300 g tagliatelle or other pasta
• 600 g duck breast
• 50 g celery
• 50 g carrot(s)
• 1 m.-sized onion(s)
• 1 dl red wine
• 500 ml vegetable stock
• Olive oil for frying
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

Noodles with minced duck

Remove the skin from the duck breast. Finely chop the meat, including the skin, and then mix it with the meat. You can also ask your butcher to mince the duck breast, but it should be coarser than regular minced meat. Finely chop the onion, celery, and carrots and sauté them in olive oil for about 5 minutes, then fry the finely chopped duck breast. After about 3 minutes, deglaze everything with red wine and reduce the heat. Gradually add the stock and simmer everything on low heat for about 1 hour, until the meat is nice and tender. Season the mince with salt and pepper. Cook the tagliatelle/pasta al dente according to the package instructions and mix with the duck sauce. Plate and serve the dish, garnishing with Parmesan cheese if you like.