Carbonara-style Tagliatelle with cooked smoked duck

Pate carbonara au canard

Ingredients :

  • 200g sliced cooked smoked duck, JEAN ROUTHIAU
  • 400g tagliatelle
  • 30 cl liquid Crème fraiche (35% fat)
  • 100g grated Parmesan (reserve 60g for the sauce)
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 3 egg yolks
  • 1 onion
  • Chives
  • Salt
  • Pepper

Preparation :

  • Bring a saucepan of water to the boil and cook the tagliatelle.
  • Cut the duck fillets into small pieces.
  • Peel and finely chop the garlic cloves.
  • Separate the egg yolks from the whites and set aside.
  • In another saucepan, gently fry the finely chopped onion in the olive oil. Add the duck fillets and garlic, then the cream and cook gently to reduce the cream.
  • Remove from the heat and add 60g of Parmesan and egg yolks to bind the sauce.
  • Place the cooked tagliatelle in soup dishes.
  • Taste and adjust seasoning with salt and freshly milled pepper.
  • Pour the sauce onto the tagliatelle.
  • Sprinkle with chopped chives.
  • Add a little grated Parmesan.
Enjoy your meal !

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