Chef Alessandro Borghese at the stove with Organic Whole Wheat Fusillone accompanied by duck ragù prepared for ABKS - Alessandro Borghese Kitchen Sound.
Ingredients for 4 people- 1 small Muscovy duck
- 350g of organic wholemeal fusillone pasta from Armando Pasta
- 100 g of butter
- 1 onion
- 1 celery stalk
- 2 carrots
- 1 sprig of sage
- Grated Parmesan cheese to taste
- Olive oil to taste
- Salt to taste
- Black pepper to taste
- Cloves to taste
Clean the duck very carefully. Remove the giblets and char it over a burner to remove any remaining fluff. Clean the giblets (liver, heart, and gizzard) and set them aside. Rinse the duck, pat it dry with paper towels, and tie it with kitchen string.
In a pan, heat 2 tablespoons of oil together with the butter, add the halved onion, cleaned and chopped celery and carrot, and brown.
Prepare a mince of the offal, roughly chopping the liver and heart and doing the same with the duck meat, adding everything to the pan with the vegetables.
Season with salt and pepper and let it fry gently with a clove.
Use the duck bones to make the broth to thin out the ragù and continue cooking for at least 2 hours. Bring the water to a boil, add salt, and add the organic whole wheat pasta from Pasta Armando.
When the pasta is ready, drain it directly into the ragù and stir in the Parmigiano Reggiano.
Serve and... enjoy your meal!
