Pappardelle with Duck and Mushrooms

Ingredients

2 duck breasts
1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked pappardelle pasta or bucatini
3 1/4 teaspoons salt, divided
1 tablespoon olive oil
1/4 cup finely chopped shallots
2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 tablespoons brandy
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage leaves (optional)

Prepare

1. Preheat oven to 400 F.
2. Salt and pepper the duck breasts on each side, then sear them in a medium saute pan on medium-high heat for three minutes on each side.
3. Transfer duck breasts to a baking sheet and roast for 15 minutes.
4. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
5. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
6. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, brandy, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
7. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.

Pappardelle with Duck, Mushrooms, and Truffle Oil

2015-09-29 17:42:02

Serves 4

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

1. 2 duck breasts
2. 1/2 cup dried porcini mushrooms (about 1/2 ounce)
3. 2/3 cup boiling water
4. 8 ounces uncooked pappardelle pasta or bucatini
5. 3 1/4 teaspoons salt, divided
6. 1 tablespoon olive oil
7. 1/4 cup finely chopped shallots
8. 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
9. 2 garlic cloves, minced
10. 2 tablespoons dry sherry
11. 2 tablespoons brandy
12. 2 ounces Parmigiano-Reggiano cheese, divided
13. 1/4 cup heavy whipping cream
14. 1 teaspoon finely chopped fresh sage
15. 1/2 teaspoon cracked black pepper
16. 1 teaspoon truffle oil
17. Sage leaves (optional)

Instructions

1. 1. Preheat oven to 400 F.
2. 2. Salt and pepper the duck breasts on each side, then sear them in a medium saute pan on medium-high heat for three minutes on each side.
3. 3. Transfer duck breasts to a baking sheet and roast for 15 minutes.
4. 4. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
5. 5. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
6. 6. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, brandy, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
7. 7. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.

Florida Girl Cooks http://floridagirlcooks.com/

The post PAPPARDELLE WITH DUCK, MUSHROOMS, AND TRUFFLE OIL appeared first on Florida Girl Cooks.

Duck Carnitas Tacos

Ingredients

Whole duck, rinsed and neck & gizzards removed
1½ tbsp. kosher salt, plus more to taste
2 whole garlic heads, tops removed
1 large white onion, thinly sliced, plus one small, finely chopped
1 (4″) piece Mexican cinnamon, broken in half
1 medium orange, quartered
12 corn tortillas, warmed
¾ cup roughly chopped cilantro
Lime wedges
Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
Prepare

1. Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.

2. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.

3. Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.

4. Let duck cool in the pot, then transfer to a cutting board.

5. Shred meat into large chunks, discarding skin and bones.

6. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.

7. Heat reserved duck fat in a 12” skillet over medium-high heat.

8. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.

9. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.

Duck Carnitas Tacos

2015-09-09 07:21:50

Serves 12

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Prep Time

15 min

Cook Time

3 hr 5 min

Total Time

3 hr 20 min

Prep Time

15 min

Cook Time

3 hr 5 min

Total Time

3 hr 20 min

Ingredients

1. Whole duck, rinsed and neck & gizzards removed
2. 1½ tbsp. kosher salt, plus more to taste
3. 2 whole garlic heads, tops removed
4. 1 large white onion, thinly sliced, plus one small, finely chopped
5. 1 (4") piece Mexican cinnamon, broken in half
6. 1 medium orange, quartered
7. 12 corn tortillas, warmed
8. ¾ cup roughly chopped cilantro
9. Lime wedges
10. Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)

Instructions

1. Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
2. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
3. Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
4. Let duck cool in the pot, then transfer to a cutting board.
5. Shred meat into large chunks, discarding skin and bones.
6. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
7. Heat reserved duck fat in a 12” skillet over medium-high heat.
8. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
9. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.

By Roberto Santibanez

Adapted from Saveur

Adapted from Saveur

Florida Girl Cooks http://floridagirlcooks.com/

The post DUCK CARNITAS TACOS appeared first on Florida Girl Cooks.