Ingredients
- 1 whole duck
- 3/4 cup diced onion carrot and celery each
- 6 sprigs thyme
- 4 cloves garlic
- 2 star anise
- 2 bay leafs fresh, or 4 dried bay leafs
- flour for thickening
- salt
- white pepper Ground black and
- 1 tablespoon flour
- 1 tablespoon unsalted butter
- 4 duck liver pairs of, Soak in water for 2 hours. Pour the water out, then soak in milk overnight in the fridge
- 1/2 tablespoon salt
- 1 teaspoon corn starch
- 400 grams pasta favorite
- 1 tablespoon extra virgin olive oil
- 3 tablespoons liver puree
- 3 sprigs thyme
- 2 cloves garlic grated
- 1 cup ragu duck, approximately
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