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pch_4663 FOR THE DUCK RAGOUT:

400g Breast of Duck
1 large shallot
5 Juniper Berries
2 Leaves of Laurel
1 glass of dry white wine
Extra Virgin Olive Oil 
1 orange peel
Salt and pepper, to taste 

PRODUCT DETAIL

 

PREPARATION:
Clean and finely chop the duck breast. Heat plenty of oil in a pan, add the thinly sliced ​​shallots, and juniper berries. Fry for a minute and add the duck breast and bay leaf. Sauté over high heat for a few minutes and add salt. Deglaze with white wine, finish cooking on low heat covered (you need 30min).
Cook the linguine in boiling salted water with orange and drain al dente. Toss them in the pan with the sauce and serve garnished with orange zest


Wine Pairing: Valpolicella Classico