Ribbon Noodles with Duck Ragout

Pasta dishes are always a good idea!

Remove the skin from the duck leg and cut into small cubes. Remove the meat from the bone, cut into small cubes of about one centimeter.

Fry the meat and shallot cubes in a small saucepan in hot olive oil, season with salt and pepper. Add the paradeis pulp and fry briefly. Extinguish with the red wine and simmer briefly. Rinse the thyme, shake dry and add the chopped leaves with the vegetable soup. Cover and simmer gently for about forty-five to sixty minutes at a very low temperature.

Roast the duck skin in a small pan in a little olive oil until crispy, drain on kitchen roll and season lightly with salt.

Rinse the sorrel, dry it and cut it into fine strips (julienne).

Cook the tagliatelle in boiling salted water until al dente, drain and spread evenly on plates. Season the duck ragout with salt and freshly ground pepper to taste and spread evenly over the pasta. Sprinkle with the sorrel and duck skin. Finish with Parmesan cheese, pepper and a little olive oil.

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