DUCK SUGO WITH PAPPARDELLE.
Ohhhh for the love of duck. If you use my recipe on this site for Roast Duck with Apricot Glaze, you will have a lovely duck stock, as well as some decadent duck fat. I love to enrich my duck stock further with veal bones from my nearby ethnic market. This recipe is adapted from one on the Saveur web site. Although typically Parmesan cheese is used, Manchego is also very good; and since that is what I had available, that is what I used.
Provided by French Terrine
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring 1 cup of stock to boil and pour over dried porcinis. Allow to stand for 30 minutes. Remove rehydrated porcinis, squeeze dry and chop, reserving liquid. Strain through cheese cloth, to remove any grit that might be in the porcinis.
- Roughly chop onion and celery and puree finely in food processor with sage, rosemary, and 1/2 cup of parsley. Heat duck fat in skillet, then add puréed mixture. Finely mince garlic and add to sautéed mixture. Then add your rehydrated porcinis and sauté a few more minutes.
- Deglaze pan with white wine, then add stock and reserved porcini liquid and simmer for about half an hour or until reduced to desired consistency.
- Add shredded duck, heating well and allow all flavors to marry, adjusting with salt and pepper to taste.
- Prepare pasta and drain. Rough chop remaining parsley. Toss duck mixture with pasta, sprinkle with parsley and Parmesan (or Manchego).
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Nasser Alamry
[email protected]Not a fan of duck, but this recipe changed my mind. The duck was cooked perfectly and the sauce was rich and flavorful. The pappardelle was also cooked perfectly. I would definitely make this dish again.
Amada Daniel
[email protected]Easy to follow recipe, even for a novice cook like me. The duck sugo turned out great, and the pappardelle was cooked perfectly. Will definitely make this again!
Dennis Gallagher
[email protected]I made this dish last night and it was a hit with my family! The duck was tender and juicy, and the sauce was so flavorful. I especially loved the addition of the mushrooms and sun-dried tomatoes. Definitely a keeper!
Hastana Hastananeupane
[email protected]This duck sugo was mind-blowingly delicious! The duck was cooked to perfection, and the sauce was rich and flavorful. The pappardelle was the perfect pasta to soak up all that amazing sauce. I highly recommend this recipe to anyone who loves duck or