Summary

Ingredients

• 660 g duck breast
• 100 g tomato (s), dried in oil
• 150 g carrot (s)
• 150 g celery
• 100 g bacon, mixed, sliced
• 2 onions)
• 3 clove (s) garlic
• 1 bunch thyme
• 2 tablespoon tomato paste
• 200 ml poultry broth
• 200 ml red wine
• 400 g pasta (orecchiette - ear noodles)
• Salt water
• 0.5 ½ bunch parsley, smooth
• 50 g parmesan, freshly rated
• salt and pepper
• sugar

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Instructions

1. Place the meat in the freezer for 30 minutes. Meanwhile, drain the tomatoes and collect the oil. Peel and finely dice the carrots, quarter the celery lengthways and dice. Finely dice the bacon, peel the onions and garlic. Finely dice the onions, coarsely chop the thyme leaves and dice the tomatoes.
2. Peel the duck breast and cut the skin into strips 1/2 cm thick, then into small cubes. Fry the duck skin in a casserole over medium heat until crispy, drain on kitchen paper. Pour off the fat (except for 3 tablespoons).
3. Add the tomato oil, meat and bacon to the frying fat. Fry for 3 minutes while stirring. Add onions, carrots and celery, fry for another 3 minutes, squeeze in the garlic. Add tomato paste, diced tomatoes and thyme, fry briefly. Pour in the stock and wine, season with salt, pepper and bring to the boil. Cover and stew for 30 minutes over a mild heat.
4. Cook the pasta in salted water according to the instructions on the packet. Roughly chop the parsley.
5. Heat the duck skin in a hot oven at 100 ° C (gas: level 1, circulating air: 80 ° C) for 5 - 10 minutes. Season the Bolognese with salt, pepper, a pinch of sugar and parsley and serve with the pasta. Serve with parmesan and duck skin.