1- In a sauté pan, pour a little olive oil, then sweat your duck cubes, season, then add tomato, shallot, garlic and thyme
After 5 minutes, pour your stock, cook slowly covered for 10 minutes.
2- In a large pot, pour 3 liters of water, salt it, then bring to a boil and plunge your pasta, cook for 3 minutes then turn off heat and cover.
3- Your garnish is ready, quickly drain your pasta and pour it in, mix well and taste to adjust seasoning.
4- Serve in nice deep plates, top with your hot sautéed chanterelles and sprinkle everything with fresh herbs.
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