Leftover duck with Targliatelle, sage, gorgonzola and walnuts

Name: Leftover duck with Targliatelle, sage, gorgonzola and walnuts
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: 250 grm Tagliatelle pasta- cooked and drained; 1 finely diced shallot; 1 clove garlic finely chopped; 1/2 cup dry white wine; 1/2 cup fresh cream; 1/4 teaspoon Nutmeg grated; 100 grm gorgonzola Dolce; 150 gram leftover duck thin strips; 12 fresh sage leaves; 50 gram walnuts - coarsly chopped- fried; Grated lemon peel from 1/4 lemon; Freshly ground black pepper

Bettina Vogel @BettinaVogel

We love roast duck in this house- always some leftover. So wanted a way to use leftover duck. Not with potatoes and gravy.

Bettina Vogel @BettinaVogel

We love roast duck in this house- always some leftover. So wanted a way to use leftover duck. Not with potatoes and gravy.

Saved

Ingredients

1/2 to 1 hour

2 people

250grm Tagliatelle pasta- cooked and drained
1finely diced shallot
1 clovegarlic finely chopped
1/2 cupdry white wine
1/2 cupfresh cream
1/4 teaspoonNutmeg grated
100grm gorgonzola Dolce
150 gramleftover duck thin strips
12fresh sage leaves
50 gramwalnuts - coarsly chopped- fried
Grated lemon peel from 1/4 lemon
Freshly ground black pepper

Saved

Steps

1/2 to 1 hour

1

Fry the sage in oliveoil in a hot pan- drain on papertowel- drizzle with seasalt
2

Gently fry shallot and garlic in some virgin oliveoil.
3

Pour in the wine- reduce to 1/3
4

Pour in the cream and reduce to 1/2
5

Add the duck meat and cook for 1 minute. Add the gorgonzola and let it melt. Salt and pepper and grated nutmeg to taste. If sauce is to thick add a bit of pasta water
6

Then add walnuts, sage leaves and lemon zest. Mix with the Tagliatelle. Lots of freshly ground pepper on top