Try this delicious pasta dish:
Clean, rinse and cut duck into even pieces.
Place oil, pancetta, chopped vegetables and spices in a Reindl. Spread duck pieces evenly over it. Season with salt and pepper. Brown the pieces of meat on all sides.
Add the wine little by little, evaporating it in between. Melt the tomato puree in a little hot water and pour over the duck. Reduce temperature, cover Reindl and steam very leisurely.
When the duck pieces are cooked, remove and keep warm with the lid closed. Skim off excess fat from the sauce. Pour the sauce through a sieve into a saucepan. Season with salt if necessary and stir in butter flakes at a time.
Meanwhile, in plenty of salted water, soften the pasta you have bought or prepared from the flour and eggs, rolled out thinly and cut two fingers wide (normal pasta is usually only 1cm wide). Drain and mix with the sauce and the Parmesan cheese.
Arrange the duck pieces on a preheated platter and spread the pasta evenly all around.
Tips (Virginia Cerabolini):
If you have as well the liver of the duck, this dish will be even better. Cut the washed and cleaned liver into narrow strips and add it to the duck in the frying pan when the pieces of meat are browned. Once the liver is fried (already after a few mi
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