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Bigoli in duck sauce

Difficulty: Easy Doses: for 4 people

400 g of fresh bigoli,

1 leg of duck,

1 onion,

1 coast of celery,

1 carrot,

4 leaves of sage,

1 bay leaf,

3 cloves.


For the meat sauce:

200 g duck offal,

40 g of butter,

1 leaf of sage,

50 g grated Parmesan cheese,




Many recipes of the culinary tradition of Friuli Venezia Giulia see as the protagonist the duck, often also used whole. Duck legs are an incredible wealth for haute cuisine and lend themselves to numerous preparations, simple or refined. His fat liver and chest are also very appreciated.

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