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Tagliatelle al ragù di anatra

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Recipe from the show “VIP Prostřeno” by Mrs. Světlana Nálepková. This is a festive Christmas Italian appetizer for pasta with duck breast ragout with oranges.

Ingredients:

500 g of skinless minced duck meat 3 packs of 250 g tagliolini or similar Italian pasta 2 cups of cream (1 pc cooking cream, 1 pc whipping cream) 2 pcs scallions or smaller onions 2 pcs suggets 2 pcs carrots peel of 2 oranges olive oil water pepper salt

Procedure:

1. Saute the cleaned, finely chopped shallots in a little olive oil
2. Add the meat and stir fry it, pour in a glass of white wine, season with pepper and salt and simmer for about 10 minutes
3. Before serving, heat the ragout with the cream and grated orange peel and season
5. Cook the tagliolini according to the instructions on the packaging, so called al dente (to taste), mix thoroughly drained with the ragout and serve immediately.

Recommendation:

For garnish, each portion can be garnished with a slice of orange.

Note:

Note:

Grind the orange peel only from the top, without the white flesh, which could turn bitter in the dish!