Penne Rigate

Penne Rigate au jus de canard lié aux dés de foie gras

Ingredients

6
30min
  • 400g of Panzani Penne Rigate
  • 100g smoked duck breast
  • 200g foie gras
  • 10cl duck gravy
  • 100g sliced button mushrooms
  • Chopped chives
pasta

Preparations steps

  • 1. Cook the Penne until al dente.
  • 2. Fry the mushrooms after having cleaned them.
  • 3. Add the pasta to the saucepan, then the cubed smoked duck breast and gravy.
  • 4. Finish off with add the foie gras cubes and chives, and season with pepper.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

You might also like

Gratin de Conchiglie Rigate aux poireaux et au saumon fumé Conchiglie Rigate
15min
4
Make recipe
Farfalle aux trois poivrons Farfalle
55min
4
Make recipe
Salade de Fusilli Tricolore Fusilli 3 minutes
30min
4
Make recipe
Spaghetti au curry et poivron jaune Spaghetti
35min
4
Make recipe