Duck on pappardelle

03725 PAPPARDELLE on?4 PERSONS INGREDIENTS DUCK for the dough: 300 g flour, 1 egg and 1/2, 2 room, 3 Sockets tablespoons bitter cocoa diluted with 1/2 glass of water.

Duck sauce: 1 carrot, 1 onion, 1 stalk of celery all chopped, 3 dl of red wine, the bones of duck and his liver, chopped parsley, salt, pepper, 50 g of butter.

For the duck sauce: 100 g 100 g of courgette, carrots, 2 duck breasts, 1 tablespoon olive oil, 50 g butter, salt, pepper.

PROCEDURE Prepare the dough by combining all ingredients until mixture is smooth and homogeneous, let stand wrapped in a film for at least two hours in the refrigerator, before passing it into the machine to form the pappardelle.

They sprinkled with reserved flour because it's not sticking.

Then lay the dough thin, cut out 20 cm long and 4 cm wide.

Prepare the demi-glace with bones of duck and all chopped aromas, cover with 2 dl water and red wine.

Simmer everything until you get a dl sauce, season with salt and pepper.

Cut the zucchini and julienne carrots, blanch them in boiling salted water for a while, drain.

Saute on both sides the duck breast in a pan with a little oil and then when it has cooled cut into julienne.

Add the demi-glace sauce previously prepared, the duck liver crushed, then the butter, mixing well.

This sauce, add the vegetables and olives, duck breast, season with salt and pepper and heat the whole thing a little bit.

Meanwhile Cook the pasta and dress with the sauce immediately servendola duck.