South-western French style Tagliatelle


  • 400g Panzani Tagliatelle
  • 4 slices of Bayonne ham
  • 400g duck breast
  • 6 gizzards cut into small pieces
  • 3 tbsp. creme fraiche
  • Herbs de Provence
  • Salt, pepper

Preparations steps

  • 1. Dice the Bayonne ham.
  • 2. Fry the gizzards and duck breasts in a skillet, and heat the crème fraîche in a saucepan.
  • 3. Meanwhile, cook the Tagliatelle in salted boiling water with the herbs de Provence. Drain.
  • 4. Mix the crème fraîche and the pasta. Salt and pepper.
  • 5. Arrange the smoked duck breast, the gizzards and the diced ham atop it.
  • 6. Serve with a green salad and warm apple sauce.

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