Ingredients:
– 3 tablespoons of butter
– 1 clean duck, without giblets (about 1.7kg)
– 1 medium carrot cut into slices (140g)
– 1 large onion cut into rings (200g)
– Salt and black pepper to taste
– ½ cup (tea) of dry white wine (120ml)
– 1 tablet of chicken broth
– 2 cups (tea) of boiling water (480ml)
– ½ cup (tea) of Cointreau (120ml)
– ½ cup (tea) of orange juice (120ml)
– 2 pear oranges, cut into segments (about 200g)
– 1 package of Farfalle Adria Grano Duro (500g)
Preparation mode:
In a large pan add 2 tablespoons of butter, the duck, the carrot and the onion. Fry over low heat, stirring occasionally, until the duck is browned on all sides, about 30 minutes.
Season with salt and pepper. Add the white wine and cook until reduced by ¾ of its original volume, turning the duck every so often. Add the broth dissolved in 1 and a half cup of boiling water and let it cook slowly with the pan covered, for about 2 hours, turning the duck occasionally. Remove the duck and add the remaining boiling water to the pan.
Cook, scraping the bottom of the pan to obtain a sauce with the juices that are released from cooking the duck. Separate the sauce in a measure and let it rest until the fat separates from the broth. Reserve fat and broth. Shred the duck, removing bones and skin (should yield around 500g). Reserve.
Use half a cup (tea) of the fat (eliminate the rest of the fat) and sauté the shredded duck meat.
Sauté and flambe the preparation with the Cointreau (see tip). Add the reserved broth (about 1 and a half cup of tea) and the orange juice. Season with salt if necessary. Reserve.
Heat the remaining butter in a frying pan and distribute the orange segments. Fry over low heat, turning occasionally until they start to brown slightly. Reserve. Cook the pasta as recommended on the package. Drain the pasta and fold into the hot duck sauce. Distribute the orange sections and wrap again. Serve immediately.
Tips:
How to flambé: place the Cointreau in a ladle and place it directly on the stove flame. When the drink catches fire, pour it over the preparation. Cointreau is an orange liqueur.
Variations:
– Replace the orange segments with glazed orange strips.
– Replace the duck with duck or turkey cuts.
- Yield: 5 to 6 servings
- Preparation time: 35 minutes
- Baking Time: 2 hours and 45 minutes
Ingredients:
– 3 tablespoons of butter
– 1 clean duck, without giblets (about 1.7kg)
– 1 medium carrot cut into slices (140g)
– 1 large onion cut into rings (200g)
– Salt and black pepper to taste
– ½ cup (tea) of dry white wine (120ml)
– 1 tablet of chicken broth
– 2 cups (tea) of boiling water (480ml)
– ½ cup (tea) of Cointreau (120ml)
– ½ cup (tea) of orange juice (120ml)
– 2 pear oranges, cut into segments (about 200g)
– 1 package of Farfalle Adria Grano Duro (500g)
Preparation mode:
In a large pan add 2 tablespoons of butter, the duck, the carrot and the onion. Fry over low heat, stirring occasionally, until the duck is browned on all sides, about 30 minutes.
Season with salt and pepper. Add the white wine and cook until reduced by ¾ of its original volume, turning the duck every so often. Add the broth dissolved in 1 and a half cup of boiling water and let it cook slowly with the pan covered, for about 2 hours, turning the duck occasionally. Remove the duck and add the remaining boiling water to the pan.
Cook, scraping the bottom of the pan to obtain a sauce with the juices that are released from cooking the duck. Separate the sauce in a measure and let it rest until the fat separates from the broth. Reserve fat and broth. Shred the duck, removing bones and skin (should yield around 500g). Reserve.
Use half a cup (tea) of the fat (eliminate the rest of the fat) and sauté the shredded duck meat.
Sauté and flambe the preparation with the Cointreau (see tip). Add the reserved broth (about 1 and a half cup of tea) and the orange juice. Season with salt if necessary. Reserve.
Heat the remaining butter in a frying pan and distribute the orange segments. Fry over low heat, turning occasionally until they start to brown slightly. Reserve. Cook the pasta as recommended on the package. Drain the pasta and fold into the hot duck sauce. Distribute the orange sections and wrap again. Serve immediately.
Tips:
How to flambé: place the Cointreau in a ladle and place it directly on the stove flame. When the drink catches fire, pour it over the preparation. Cointreau is an orange liqueur.
Variations:
– Replace the orange segments with glazed orange strips.
– Replace the duck with duck or turkey cuts.
- Yield: 5 to 6 servings
- Preparation time: 35 minutes
- Baking Time: 2 hours and 45 minutes
