skewer duck parsley, linguini, veal demi glace sauce

Preparation time: 30 min

• Preparation
  Remove the leaves and chop the parsley. Chop the garlic finely. Slice the mushrooms.
• For the pasta
  Cook the linguini in salted water until aldente cooking. Drain and cover with a drizzle of olive oil to prevent sticking. Cook mushrooms in butter and canola oil.
• For the duck skewers
  Trim the duck to remove excess fat and cut into 2 cm cubes. Skewer cubes on wooden picks. In a skillet, brown the duck skewers for 1-2 minutes on each side. Then add a knob of butter and when it is foamy, pour over the skewers. At the end of cooking, add the parsley and remaining garlic then season with salt and pepper.
• For the sauce
  In a saucepan, heat half the ice for a few minutes. Add the mustard and cream and cook for 4-5 minutes to get a nice consistency.
• To serve
  Mix the noodles, sauteed mushrooms and gravy. Make a nest of noodles in the middle of your plate. Ask your skewers pointing up and finish decorating with fresh herb.