FARFALLE WITH DUCK MEAT

PREPARATION 60MIN

SERVES 5 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

2 kg of duck back 

• 300 g farfalle pasta (gravatella)

• 500 g ripe tomatoes

• 1 leek

• 1 carrot

• 1 celery stalk

• A few green leaves

• 1 cup brandy

• 3 dessert spoons of canola oil

• Salt and pepper to taste

• 3 tablespoons grated parmesan cheese


PREPARATION METHOD

Cook the tomatoes in boiling water. Remove the skin and seeds and cut into cubes. In a frying pan, mash the finely chopped leek with 2 tablespoons of canola oil. Add the tomatoes and herbs, salt and pepper moderately and cook for 4 to 5 minutes. Cook the pasta. Peel and chop the carrot.

Add the cleaned celery and put it in a pan with a little water. Cook for 3 to 4 minutes. Add the duck meat (separated from the bone), season lightly with salt and pepper and brown over a high heat for 2 minutes. Add the brandy and turn off the heat.

Drain the pasta when it's al dente, mix with the tomatoes and duck, sprinkle with Parmesan cheese and serve.


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