Penne Rigate

Penne Rigate a duck juice and foie gras cube sauce


  • 400g of Panzani Penne Rigate
  • 100g smoked duck breast
  • 200g foie gras
  • 10cl duck gravy
  • 100g sliced button mushrooms
  • Chopped chives

Preparations steps

  • 1. Cook the Penne until al dente.
  • 2. Fry the mushrooms after having cleaned them.
  • 3. Add the pasta to the saucepan, then the cubed smoked duck breast and gravy.
  • 4. Finish off with add the foie gras cubes and chives, and season with pepper.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

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