Bigoli with duck meat sauce
Ingredients for 4 servings:
White bigoli
150 gr duck entrails (liver, stomach)
2 tbsp of extra virgin olive oil
30 gr butter
1.5 lt broth

Bigoli with duck meat sauce
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt and pepper. In the meantime boil the broth and cook the bigoli, drain “al dente” (underdone) and season with the duck meat sauce.

Preparation time: 15 minutes
Cooking time: 25 minutes
Difficulty: easy
Calories: 410 per person

Chef’s advice
I suggest to match this dish with Vespaiolo di Breganze Bianco, Tocai di San Martino della Battaglia, Albana di Romagna.
Bigoli with duck meat sauce - Ricetta