- 400 gr. macaroni
- 1 duck breast (600 gr.)
- 400 gr. mixed mushrooms
- 1 bunch oregano
- 1 black truffle
- Boletus oil
- Flake salt
- Cook the macaroni in plenty of boiling water with a splash of olive oil and a good pinch of salt for 14-16 minutes until the pasta is tender.
- Fry the duck breast in a frying pan without oil. Fry for 4-5 minutes on the skin side, then 3 minutes on the other side. Reserve. In the same pan, saute the mushrooms in the remaining duck fat until well browned.
- Slice the duck breast and serve with the macaroni and mushrooms, oregano and a drizzle of boletus oil.
Use cured duck ham to save on cooking time.