Duck ragout

Ingredients (4 persons):

3 pcs of duck drumsticks
¼ celery, peeled and cut into cubes
1  
carrot, peeled and cut into coarse pieces
1  onion, cut into quarters
1 liter of water
2 dl red wine
1 tbsp. tomato purée
50 g butter, in cubes
Salt and pepper
500 g parpadelle pasta, cooked according to instructions on package
2  carrots, peeled and cut into thin bands with a peel
100 grams of Chanterelle mushrooms, rinsed
1 / 2 dl chives, finely crushed
1 tbsp. olive oil
parmesan cheese, flaked

Preparation:

  1. Put the duck drumsticks, celery, carrot and onion in a baking pan and bake it in the oven at 250 ° C for 25 min.
  2. Take the drumsticks and the vegetables out of oven, and put it into in a saucepan with the water and let it boil for 1 1/2 hours under a lid. Remove foam during the process. Lift up the drumsticks and leave them to cool off a bit.
  3. Peel off the meat from the bones and put the meat back into the sauce which has been sifted. Let the stew simmer for about. 35 min and add butter.
  4. Roast the Chanterelle mushrooms in olive oil and add the carrot bands. Pour the duck ragout on the mushrooms and add the cooked papardelle pasta.
  5. Serve with chopped chives and Parmesan cheese flakes.