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Cocoa pappardelle with duck sauce

Difficulty: Medium Doses: for 4 people

For the pasta:

300 g of flour,

3 eggs,

1 teaspoon of bitter cocoa.

For the meat sauce:

200 g of one skinned duck,

1 onion,

1 carrot,

1 sprig of rosemary,

½ glass of white wine,

3 tablespoons extra virgin olive oil,




The combination of cocoa and duck (a classic farmyard animal today perhaps not present in our menus) may seem risky, but the duck meat (which is better to choose young as more delicate) combines well with the percentage of butter present in cocoa. A well-chosen mix with an unusual taste.

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