How to make the Bigoli with duck sauce:
Clean the duck, and burn it, take out all the innards, including the intestines.
Boil in 2 liters of salt water along with the celery, carrot, onion, bay leaf, cloves and all the giblets minus liver.
When it is cooked (it will take about 1 ½ hours), remove from broth, divide it into portions that you will keep warm for later serve as the second, the giblets and the less valuable, such as neck and back, will serve to prepare the seasoning bigoli.
Chop the giblets cooked, mix them with pieces of boneless meat, liver, raw chopped very finely and fry it all in 40 grams of butter with the sage, salt and pepper.
Strain the broth without degrease it will not be consumed, bring to a boil and let boil bigoli.
When they are cooked, drain, toss with the sauce and sprinkle with giblets heated with Parmesan cheese.
Serve immediately.
Serves 4
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