Discovery: 30min - European - Duck - no rice - use: eendendij
with linguine, carrot, celery, tomato and parsley
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
1 stuk(s)
Gekonfijte eendendijfilet
125 gram
Verse tagliatelle
(Bevat: Ei, Tarwe, Gluten Kan bevatten: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)
100 gram
Mix van ui, wortel en bleekselderij
(Bevat: Selderij)
½ pak(ken)
Tomatenblokjes met knoflook en ui
40 ml
Rode wijn
(Bevat: Zwaveldioxide en sulfiet)
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
10 gram
Grana Padanovlokken DOP
(Bevat: Ei, Melk (inclusief lactose))
Zelf toevoegen
1 el
[Plantaardige] roomboter
1 el
Olijfolie
100 ml
Zoutarme runder- of groentebouillon
½ el
Witte balsamicoazijn
¾ tl
Suiker
naar smaak
Peper en zout
Benodigdheden
Instructies
- Melt a knob of butter in a frying pan over high heat and fry the duck in its juices for 3 minutes per side. Season with salt and pepper.
- Meanwhile, prepare the stock.
- Remove the duck and deglaze the pan with the wine and stock, and stir well to loosen any bits that stick to the pan. Let simmer over medium heat until later use.
- Meanwhile, chop the parsley.
- Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the mix of carrot, onion and celery with half of the parsley, covered, for 8 - 10 minutes.
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Use two forks to shred the duck into big pieces.
- Cook the tagliatelle for 3 - 4 minutes. Reserve some of the pasta water, then drain. Add the pasta back to the pot and add a drizzle of olive oil to prevent it from sticking.
- Deglaze the vegetables with the white balsamic vinegar.
- Add the shredded duck and the juices from the frying pan to the vegetables, along with the canned tomatoes and sugar. Cook on medium-high heat for 4 - 6 minutes.
- Add a knob of butter and a splash of pasta water as preferred to the sauce. Season with salt and pepper.
- Serve the pasta on plates, top with the sauce and garnish with the rest of the flat-leaf parsley.
- Serve with Grana Padano.
Did you know... celery is very nutrient-dense; it's rich in calcium as well as vitamins A and C. It's a great addition to soups, sauces and risottos, or it can also be enjoyed raw with dips. The carrot in this recipe also provides even more vitamin A.
