Spaghetti with Duck Bolognese

Pasta dishes are always a good idea!

Soak the raisins in the Calvados (or orange juice).

Remove the fat from the duck breast with a sharp kitchen knife and cut the meat into small cubes. Put the fat aside.

Clean the celery, rinse it, remove the leaves and cut it into slices. Peel and finely dice the shallots.

Dump half of the duck fat in a casserole over medium heat. Remove the crispy remains. Brown the duck meat in the duck fat on all sides.

Add shallots and celery and sauté for 4 min. Fold in the paradeis pulp. Sprinkle the flour on top.

Add raisins in Calvados (or orange juice) and duck stock and saute with lid on for about 20 min. Fold in the pine nuts.

Cook the pasta al dente in enough bubbling salted water according to package directions. Pour into a colander, drain thoroughly and mix with the olive oil.

In the meantime, rinse the marjoram and shake it dry. Pluck off the leaves. Season the duck bolognese with salt and freshly ground pepper and mix with marjoram. Serve with the drained spaghetti.

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