Recipe: Penne rigate in mulard duck bolognaise

1 Remove the meat from the confit legs and cut it into large pieces, keeping the bones.

2 In an ovenproof pot, pour in a little olive oil, add carrots, onions and garlic, salt lightly, then sprinkle with lemon thyme and rosemary, and finally add the duck pieces, then sweat slowly covered for 6 minutes, then pour in the tomato sauce, bring to a boil, salt lightly and pepper with a little Espelette pepper powder, preheat your oven to 180°(th6).

3 Place your pot in the middle of the oven for 40 minutes of cooking.

4 Meanwhile, bring salted water to a boil with the duck bones, then pour in your Penne and small spaghetti pieces, cook for 10 minutes and drain.

5 Remove your pot and blend everything inside for 10 seconds, NOT MORE, test the seasoning.

6 In a large pot or large pan, pour 1/3 of the Bolognaise, heat your pasta in it, then serve in hot plates with your bolognaise piled on top.
Serve either with Parmesan or aged Cantal freshly grated.