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Duck Italian-style Recipe
|Butter||2 Ounce (About 50 Grams Or 0.25 Cup)|
|Oil||2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)|
|Onions||2 Large, chopped|
|Carrots||2 , sliced|
|Celery stick||2 , chopped|
|Bacon||1⁄4 Pound, sliced (About 100 Grams)|
|Tomatoes||2 Pound, peeled, deseeded and chopped (About 1 Kilograms)|
|Chicken stock||1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)|
|Dry white wine||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|Parsley||1 Teaspoon (About 5 Milliliter)|
|Ribbon pasta||3⁄4 Pound (About 350 Grams)|
|Grated parmesan cheese||2 Ounce (About 50 Grams Or 1 Cup)|
|Corn flour||2 Teaspoon (Cornstarch, About 10 Milliliter)|
Serving size: Complete recipe
Calories 5560 Calories from Fat 2771
% Daily Value*
Total Fat 310 g477.3%
Saturated Fat 107.1 g535.4%
Trans Fat 0 g
Cholesterol 1066.9 mg
Sodium 3001.7 mg125.1%
Total Carbohydrates 378 g126.1%
Dietary Fiber 38.8 g155%
Sugars 75.1 g
Protein 282 g564.1%
Vitamin A 628.5% Vitamin C 390.5%
Calcium 104% Iron 315.6%
*Based on a 2000 Calorie diet
Heat half of the butter and the oil in a large frying pan (skillet).
Add the duck pieces, cover and brown on both sides for 10 minutes.
Transfer the browned duck to a large flameproof casserole.
2 Add the onions to the pan and fry them gently until transparent.
Add the carrots and celery and stir-fry for a further 5 minutes until lightly browned.
Transfer all the vegetables to the casserole and discard the fats in the pan.
3 Add the bacon to the casserole with the chopped tomatoes, chicken stock and wine.
Stir in the herbs and season to taste.
Cover and cook the casserole slowly over a gentle heat for 45-60 minutes or until the duck is tender.
Remove the pieces of duck and strain the casserole liquids into a clean pan.
Keep the duck warm in the oven.
4 Boil the ribbon pasta in salted water for 10 minutes.
Strain and arrange it on a large ovenproof serving dish.
Toss the pasta in the remaining butter and the cheese and arrange the duck on top.
5 Skim off any fat that may have formed from the top of the casserole juices.
Mix the cornflour (cornstarch) and 50 ml (2 fl oz) (1/4 cup) of warm water to a paste.
6 Heat the juices gently and stir in the cornflour (cornstarch) paste.
Continue to stir over a gentle heat until you have a smooth, thick gravy.
Pour some of the gravy over the duck and pasta and serve the rest in a gravy boat.
Return the duck and pasta to the oven for 5 minutes to allow the gravy to soak through the pasta.
7 Serve with a crisp green salad and a green vegetable of your choice.