Delicious combinations

Conchiglie Pasta Shells Stuffed with Duck Ragout and Parmigiano-Reggiano cheese Shavings 

Wine suggestion: Douro Valley red wine

Serves 4

Ingredients:

2 tablespoons olive oil
4 shallots, finely chopped
2 tablespoons chopped garlic
400g seeded and chopped tomatoes
3  shredded roasted duck breasts
500ml duck reduction
1 large knob cold butter
Handful finely chopped fresh parsley
250g conchigilie pasta shells
Parmigiano-Reggiano cheese to serve

Preparation:

Boil a large pan of water and add a pinch of salt.

Heat the oil in a large saute pan and add the shallots. Season with salt and pepper.

Saute the shallots for 1 minute and stir in the garlic and tomatoes. 

Continue to saute and add in the duck meat.

When the water is boiling in the other pan, add the pasta shells and cook for 10-12 minutes (according to the packet instructions).

Stir in the reduction to the duck and bring the liquid to a boil. Reduce to simmer for 3-4 minutes.

Stir in the butter and parsley and remove from the heat. Season again if necessary.

Drain the pasta shells and fill each individually with the ragout mixture.

Serve in a bowl with grated Parmigiaino-Reggiano over the top.