Cut the bacon into 1/2 cm cubes. Throw the bacon cubes into a frying pan, add some oil and render the fat on low heat.
Finely chop the onions,
and sauté them with the crackling ham for 6-8 minutes or until translucent.
Meanwhile, chop the duck into 8 pieces - lay it on the back, half it on the breast, cut off the legs, the wings and cut also the breast into halves. Add the cuts into the onion base and sear them on every side in 8-10 minutes.
Peel the celery, the carrots and the parsnips and cut them into 1 cm dices. Add the vegetable dices to the meat and continue to roast them for a few minutes.
Sprinkle salt, marjoram and nutmeg over it and add wine to the dish. Cover the pan, simmer it on low heat, then add the peeled and cut mushrooms. Stir-fry it in a few minutes.
Garnish it with tagliatelle pasta and fruity red wine.
Cooks in 2H
Nutrition per serving: 693 kcal