Duck Pappardelle

Preparation:

Preparation: Soften the carrot, celery and onion in a large pan with the butter. Then add the duck breast divided in half to the vegetables. Salt and pepper the meat and brown it on both sides over high heat, especially the part of the skin which should be well browned. Wet everything with the wine and let it evaporate, then pour over a ladle of hot broth. Clean the champignons by depriving them of the earthy part and add them to the preparation in slices. Cook over low heat for about 30 minutes, adding a little more broth if necessary. After the indicated time, remove the duck breast from the pan, cut it into strips and keep it warm, then add the cream to the sauce. Cook for about ten minutes over low heat, adding salt and pepper to taste. Drain the pappardelle and dress them with the mushroom sauce and the duck breast and serve piping hot.