1. knead flour, 2 eggs, salt and nutmeg into a smooth pasta dough, form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
2. finely dice duck meat, season with salt, place in freezer for 20 min. Clean chanterelles, rinse briefly and finely dice 100g. Peel and finely dice garlic. Briefly sauté chanterelle and garlic cubes in 20 g butter at high temperature. Add kitchen herbs and season with salt.
3. finely mash the duck cubes with the egg white. gradually add the whipped cream. Fold the mushroom mixture into the farce, season with pepper, maybe season with salt.
4. clean the leek, cut the white and the light green into 5 cm long, very fine strips. Clean carrots, cut into strips like the leeks, do in boiling hot salted water for about 2 min. Cook the leeks for 1/2 minute. Rinse, drain.
5. Set aside 20 arugula leaves, clean and coarsely chop remaining arugula. Peel and finely dice shallots. Peel and very finely dice potatoes and place in water.
6. cut pasta dough into 3 on the spot pieces. Gradually roll out 1 piece of dough through the smooth roller of the pasta machine to speed 6, perhaps dusting lightly with flour. Mix the remaining egg. Brush the dough sheet thinly with it. Cut dough into 5 cm squares. Spread a scant teaspoon of the
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