Thursday, November 18, 2010

Pappardelle with Duck Confit and Mushrooms

I had a little duck craving yesterday and purchased some prepared duck confit legs made by Grimaud Farms.  Salad?  Quinoa?  Risotto?  I decided on pasta.  I also saw some duck rillettes, and had visions of a complete duck extravaganza.  But then thought better of it.  How much rich food can a body take?  Ours, obviously, are accustomed to taking a large hit, but as we head into the holiday stretch, I feel I should keep it in check.. just a little bit.  So, a small duck feast tonight, but enough flavor to satisfy the craving.
1 Pkg (2 legs) of Duck Confit
1/2 pound fresh mushrooms, I used a mixture of shiitake and chanterelle, sliced
1 garlic clove, minced
2 tbsp Madeira
2 tbsp cream
1 tbsp chopped flat leaf parsley
1 tbsp julienned fresh sage
1/2 lb of dried pappardelle
2-3 tbsp olive oil
zest and juice of 1/2 small lemon 


Saute the mushrooms and garlic in a little bit of olive oil over medium high heat until softened.  Turn heat down the medium, add Madeira and sage and continue to saute until Madeira is evaporated.  Then add cream and parsley and mix well.  Salt and pepper to taste.


Preparation of the duck confit is per the instructions on the box.  Bake in oven at 400f for about 10-15 minutes until heated through and skin is crispy again.  I brought the duck to room temp before baking.  Shred the duck and set aside and keep warm.


Cook pappardelle according to package instructions.  Toss with olive oil, lemon zest and juice.  Then add in the mushrooms and duck and toss again.  Serve with freshly grated parmagiano reggiano.





1 comment:

  1. I am making something like this tonight - it looks good! Thanks for the idea keep cookin!

    ReplyDelete