Pâté au Pato with Perfumed Butter

Name: Pâté au Pato with Perfumed Butter
Yield: 10
Ingredients: 1 kg of gravata macaroni; 2kg of duck; 130g of scented butter; 300g of Parmesan cheese; 300g of carrot cubes; 300g of onion cubes; 150g of salt; 1 kg of ripe tomato, peeled and seeded; 50ml of corn oil; 130g of salt; white peppercorns to taste; 3 sprigs of thyme, rosemary, and sage; raspings and juice from 3 oranges; 1g of cardamom

1
1 kg of gravata macaroni
2
2kg of duck
3
130g of scented butter
4
300g of Parmesan cheese
5
300g of carrot cubes
6
300g of onion cubes
7
150g of salt
8
1 kg of ripe tomato, peeled and seeded
9
50ml of corn oil
10
130g of salt
11
white peppercorns to taste
12
3 sprigs of thyme, rosemary, and sage
13
raspings and juice from 3 oranges
14
1g of cardamom

Ingredients

1
1 kg of gravata macaroni
2
2kg of duck
3
130g of scented butter
4
300g of Parmesan cheese
5
300g of carrot cubes
6
300g of onion cubes
7
150g of salt
8
1 kg of ripe tomato, peeled and seeded
9
50ml of corn oil
10
130g of salt
11
white peppercorns to taste
12
3 sprigs of thyme, rosemary, and sage
13
raspings and juice from 3 oranges
14
1g of cardamom

Directions

1
Roast the duck with orange, carrot, onion, salt, oil, tomatoes, white pepper, thyme, and rosemary
2
Pulse the roasted duck and vegetables in a processor until smooth
3
Season with salt, black pepper, orange raspings, 100g of Parmesan cheese, and cardamom
4
Cook the macaroni in abundant boiling water with a pinch of salt until al dente
5
Drain and toss the cooked pasta in a large skillet with melted butter and sage
6
Add the pâté au pato mixture, stir well, sprinkle with Parmesan cheese, and serve hot.