Porcini mushroom stuzzicarelli with duck sauce

Ingredients for 4 people:

500 g. porcini mushroom Stuzzicarelli
1 celery staIk
100 g. duck skin
100 g. lean ham
butter, pepper
3 chopped shallots
1 whoIe clove of garlic
200 g. cooked duck
1 gIass dry white wine

METHOD

Fry the chopped shallot, finely cut stick οf celery and whole garlic clove in oil; then add the duck skin, duck and raw ham which all have been cut to matchstick size. Cook all the ingredients for approximately a quarter οf an hour adding a glass οf dry white wine at the end οf the cooking time. When it has evaporated add the previously cooked ribbon pasta and toss in the duck sauce over a flame with a knob οf butter and freshly ground pepper.