Bigoli with duck
Bigoli is a traditional pasta made in Veneto, which is typically served with duck for a refined and delicate dish. This recipe is perfect for when you are hosting a dinner, and will leave your guests wanting more.
• 400g bigoli or similar pasta
For the sauce:
• 1 duck with giblets (liver, heart, gizzard)
• Bouquet garni of rosemary, garlic, thyme, marjoram and sage
• Chopped parsley, to taste
• 1 cup dry white wine
• 2 tbsp extra virgin olive oil
• Salt and pepper, for seasoning
For the stock:
• 1 duck carcass
• 1 onion, chopped
• 2 celery stalks, chopped
• Parsley, for seasoning
• Grated grana padano or parmesan, to serve
1. Remove duck meat from the bones, keeping aside the skin and flesh.
2. Prepare broth with the duck bones, gizzard, onion, and celery in a saucepan of salted boiling water.
3. Cut liver and heart into chunks.
4. Remove boiled gizzard from broth and peel. Cut into chunks.
5. Reduce duck skin to strips and cut meat into chunks.
6. Heat oil in a large pan over medium heat. Cook duck meat, skin and giblets slowly, gradually adding white wine and some broth. Season with salt and pepper.
7. Add parsley and allow sauce to reduce.
8. Meanwhile, cook bigoli in the duck broth. Drain.
9. Season bigoli with the sauce.
10. Sprinkle with plenty of grated grana or parmesan and serve hot.