Pappardelle with duck
Instructions
Saute carrot, celery and onion in a large saucepan with the butter.
Then add to vegetables duck breast divided in half.
Salt and pepper the meat and the heat let it Brown on both sides, especially from the part of the skin that will be well browned.
Squirt it all with the wine and let it evaporate, then washed with a tbsp of hot broth.
Clean the mushrooms by depriving them of the earthy part and add slices to the preparation.
Cook over low heat for about 30 minutes, adding a little more broth if necessary.
After the indicated time remove from pan duck breast cut into strips and keep it warm, then add to the cream sauce.
Cook for about 10 minutes over low heat, adding salt and pepper as desired.
Drain pappardelle and flavour them with the sauce of mushrooms and the duck breast and serve very hot.
Ingredients and dosing for 4 persons
- 350 g of type pasta pappardelle
- 1 duck breast
- == 1 small onion
- 1 small carrot
- 1 costa of celery
- 2 fingers of dry white wine
- 1 finger of cream
- 200 g of mushrooms
- 80 g of butter
- Chicken soup
- Salt
- Pepper