Chef Hubert's Poultry Ragout with Sweet Cider, Pears, and Panzani Vegetable Elbows

• 350 g Panzani Vegetable Elbows
• 1 duck breast
• 2 rabbit legs
• 2 chicken breasts
• 1 pear
• 2 tablespoons Calvados
• ½ liter cider
• 1 tablespoon cream
• 1 tomato
• 1 bunch chives
• 2 walnut-sized knobs of butter
• Salt and ground pepper

• Preparation time: 20 minutes
• Cooking time: 22 minutes

Difficulty: 2

Created by Chef Hubert exclusively for Panzani, this elegant ragout blends white and dark poultry in a luscious sweet cider sauce with pears. Here's how to prepare it:

1. Cook the Panzani Vegetable Elbows in 4 liters of salted boiling water for 12 minutes. Drain and set aside.
2. Remove the skin from the duck breast and cut the meat into 1.5 cm cubes. Bone the rabbit legs and cut similarly. Cube the chicken breasts.
3. Season all meats with salt and pepper. Melt the butter in a sauté pan and sear the meats for about 8 minutes until golden.
4. Peel, seed, and dice the tomato. Use a slotted spoon to remove the meat. Deglaze the pan with Calvados, reduce, then add the cider.
5. Arrange the drained pasta in a ring on each plate. Return the meat to the sauce, simmer for 2 minutes. Add diced tomato, peeled and cubed pear, and cream. Stir gently.
6. Spoon the meat and sauce over the pasta, sprinkle with chopped chives, and serve hot.

One of 100 pasta recipes created by Chef Hubert for Panzani