Handmade pasta is just better, and with the richness of this dish it was a nice treat. I pan seared some duck breasts and skimmed off "some" fat. The rich sauce on this is because I actually emulsified the fat when I blended the sauce, making it super rich. I think finely chopped the duck meat and added it back to to the sauce and served .I could have cut this portion in half and it would have been just right
This one was served with a very nice Burgundy....which I felt was a must with this very French inspired dish
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