Tagliatelle
Tagliatelle du sud ouest
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400g Panzani Tagliatelle
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4 slices of Bayonne ham
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400g duck breast
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6 gizzards cut into small pieces
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3 tbsp. creme fraiche
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Herbs de Provence
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Salt, pepper
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1. Dice the Bayonne ham.
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2. Fry the gizzards and duck breasts in a skillet, and heat the crème fraîche in a saucepan.
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3. Meanwhile, cook the Tagliatelle in salted boiling water with the herbs de Provence. Drain.
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4. Mix the crème fraîche and the pasta. Salt and pepper.
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5. Arrange the smoked duck breast, the gizzards and the diced ham atop it.
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6. Serve with a green salad and warm apple sauce.
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