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Smoked Duck, Sweet Corn, And Mushroom Pasta
2
1
2
4
Tablespoon Duck fat
Cup Minced onions
Ears Sweet corn
Cup Assorted exotic mushrooms
Salt; to taste
Freshly−ground black pepper; to taste
1
1
2
1
1
Pound Smoked duck; julienned
Tablespoon Chopped garlic
Cup Heavy cream
Pound Fresh angel−hair pasta
/2 Cup Grated Parmigiano−Reggiano cheese
Drizzle of white truffle oil
2
Tablespoon Chopped chives
Bring a pot of salted water to a boil. In a large saute pan, heat the duck
fat. When the fat has melted, add the onions and saute for 2 to 3 minutes.
Season with salt and pepper. Using a sharp knife, remove the corn from the
cob. Add the corn to the sauteed onions and continue to cook for 2 minutes.
Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt
and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir
in the cream and bring the liquid to a simmer. Simmer the sauce, over medium
heat, until the cream coats the back of a spoon, about 4 to 6 minutes. Cook
the pasta in the boiling water until cooked al dente, about 4 to 6 minutes.
Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream
mixture. Add the cheese, truffle oil and chives. Toss until all the
ingredients are incorporated. Season the pasta with salt and pepper. Mound
the pasta in the center of each plate and serve. This recipe yields 4
servings.
Smoked Duck, Sweet Corn, And Mushroom Pasta
563
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