Duck Sauce



Duck Sauce 



Servings 4
500g Bigoli 
400 duck meat minced
1 tbsp butter
2 tbsp olive oil

2tbsp Olive oil
1 cup  broth
onion
3 cloves of garlic
1 carrot
1 cup oz red wine
4 tbs of Mascarpone 
thyme to taste
1 bay leaf
Parmigiano Reggiano to taste

In a pan containing some butter and olive oil, brown the onions, garlic and carrots adding 1/2 tbsp salt (that will make it harder to burn the garlic). Add the duck meat. Mix thoroughly until meat is brown.
Pour the red wine over the mixture, allow to evaporate in low heat, then add the stock and let evaporate again in medium heat. 
Add the herbs, the bay leaves and finally the cream. In the meantime, cook the pasta in abundant boiling and salted water.

When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it. Remove from the heat and sprinkle with grated Parmesan, finely chopped parsley and arrange on the serving dish.





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