Merkki: Arconatura

Traditional recipe, with top quality meat (leg and breast fillets). Minced as if by hand, excellent as a sauce for long pasta, especially egg pasta, polenta, tarts and crostoni. Duck Sauce is excellent if heated up with truffle-flavour cream.

Recommended with pasta Bigoli de Bassan.

Ingredients:
(for 4/5 persons): 400 g bigoli (noodles), 1 glass duck ragout, Barolo 100 ml, 100 ml broth, 50 g grated Parmesan cheese.

Preparation:
Cook the bigoli and drain. Meanwhile, heat the duck sauce along with the wine on high heat until the wine has evaporated. Now add the broth and the bigoli, sprinkle with Parmesan cheese and serve.