
The tender and moist duck meat blends well with pasta and mushrooms in this hearty dish.
??? | dried (porcini) mushrooms | ??? | |
??? | red onions, finely chopped | ??? | |
??? | button (white) mushrooms, thinly sliced | ??? | |
??? | frozen peas | ??? | |
??? | duck legs confit | ??? | |
??? | penne rigate | ??? | |
??? | olive oil | ??? | |
??? | demi-glace sauce | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | Parmesan cheese, grated | ??? |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (250 g)
Amount % Daily Value |
Calories 370 |
Fat 13 g 20 % |
Saturated
3.1 g
16 % |
Cholesterol 50 mg |
Sodium 300 mg 13 % |
Carbohydrate 41 g 14 % |
Fibre 3 g 12 % |
Sugars 2 g |
Net Carbs 38 g |
Protein 21 g |
Vitamin A 7 % |
Vitamin C 4 % |
Calcium 3 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Meat and Alternatives | 1 ½ |
Fats | 2 ½ |