Bigoli with duck
Preparation 15 min, cooking 1 hour 30 min, medium difficulty
400 g of bigoli, 4 tablespoons of grated parmesan For the broth: 1 medium weight muscovy duck, 1 stick of celery, 1 carrot, 1 onion, salt. il juice: duck offal (heart, liver, stomach, etc.), 2 sage leaves, 1/2 glass of dry white wine 30 g of butter, 3 tablespoons of extra virgin olive oil, salt and pepper
Clean the duck, flame it and empty the offal, putting them aside. Then place it in a pot with salted water, celery, carrot and peeled onion and cook for about an hour, calculating the time from the start of boiling. When it is cooked, remove the duck from the pan and set it aside; then pass the broth through a fine sieve.
For the sauce, put the oil and butter in a pan and sauté the sage and the duck offal. As soon as the meat takes on color, sprinkle with the wine, season with salt and pepper and cook for about half an hour, sprinkling with a little hot duck broth if necessary.
When the sauce is ready, bring the duck broth to the boil, add the bigoli and let them cook al dente; then drain and toss with the offal sauce, completing with a good sprinkling of grated cheese.