Tuesday, March 15, 2011

Tortiglioni ragout 'duck

Serves: 6 people Difficulty ': Media Preparation time: 1 hour 30 minutes Ingredients 1 duck 500gr. 300g fresh spinach. tortiglioni of 3 white onions 3 carrots 2 stalks of celery 125ml. white wine 20gr. 20g flour. of extra virgin olive oil 1 orange -------------------------- PROCEDURE Clean up all the vegetables: left whole 2 carrots, 2 onions and coasts celery, carrot and chop the remaining onion and the garlic for the sauce '.

Boneless duck, started with the skinned and the skin removed with the wings, neck and head. Using a sharp knife, pull the meat from the rib cage. Chop pulp and set aside. Transfer the duck carcass in a pot with celery, onions and 2 tablespoons of flour. Let roast for 8 minutes, then deglaze with white wine, raise the heat and let evaporate.

Cover with about 1 liter of water, lower the heat and let reduce for about 1 hour. When cooked, strain the reduction and season with salt and pepper. In a pan fry for 3 minutes, the chopped herbs, then add the chopped duck and cook over low heat for 5 minutes, add the reduction and cook in 10 minutes.

In another pot, boil water and not just get to temperature, throw the pasta and cook al dente. Apart from 30 seconds to boil the spinach leaves, perfectly clean and free of the coast, immediately immerse in ice water, then drain again and set aside. Peel the orange peel and reduce the julienne.

Drain the pasta and dress with orange peel, spinach and meat sauce 'duck.

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