Gardasee Spezialität - Bigoli con l'anatra

Cook the Bigoli according to package instructions.

In a pot, sear the duck breast until golden brown, then remove and set aside.

In the same pot, add chopped carrots, celery, and onions; sauté until softened.

Deglaze the pot with white wine and add vegetable broth, bay leaves, rosemary, and sage.

Return the duck breast to the pot and simmer until cooked through.

Season with salt and pepper to taste.

Spice Level:

Allergens