Penne Rigate
Penne Rigate au jus de canard lié aux dés de foie gras
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400g of Panzani Penne Rigate
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100g smoked duck breast
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200g foie gras
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10cl duck gravy
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100g sliced button mushrooms
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Chopped chives
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1. Cook the Penne until al dente.
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2. Fry the mushrooms after having cleaned them.
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3. Add the pasta to the saucepan, then the cubed smoked duck breast and gravy.
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4. Finish off with add the foie gras cubes and chives, and season with pepper.
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This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
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