Duck Pasta Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA WITH TUSCAN DUCK SAUCE



Pasta With Tuscan Duck Sauce image

Provided by Mark Bittman

Categories     dinner, pastas, main course

Time 2h

Yield 3 to 4 main-course servings

Number Of Ingredients 7

2 duck legs
1 medium onion, chopped
Salt and pepper
1 1/2 cups dry red wine
1 28-ounce can plum tomatoes, chopped
1 pound cut pasta, like penne
Grated pecorino Romano or Parmesan

Steps:

  • Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
  • Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
  • Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
  • Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.

DUCK RAGU



Duck Ragu image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
5 duck legs and thighs
Kosher salt and freshly ground black pepper
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red onion, finely chopped
3 sprigs fresh thyme
1 clove garlic, finely chopped
1 1/2 cups red wine
One 28-ounce can whole peeled (pelati) tomatoes, blended
Homemade Pappardelle, recipe follows
Extra-virgin olive oil, for serving
Parmesan, for serving
3 1/2 cups all-purpose flour, plus more for rolling
3/4 teaspoon salt
4 farm fresh eggs, lightly beaten
1 teaspoon extra-virgin olive oil
Semolina flour, for dusting

Steps:

  • Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven.
  • Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
  • Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
  • Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
  • Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
  • Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
  • Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
  • Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
  • Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
  • Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
  • Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.

DUCK SUGO WITH PAPPARDELLE.



Duck Sugo With Pappardelle. image

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

2 cups roast duck, shredded, skin removed
2 1/2 cups veal enriched duck stock
1/4 cup dried porcini mushrooms
2 tablespoons fresh rosemary leaves
3 large sage leaves
4 garlic cloves
1/2 onion
2 stalks celery
2 tablespoons duck fat
1/2 cup white wine
1/2 cup parsley, plus
1/4 cup parsley, for later use
6 ounces fresh pappardelle pasta
1/2 cup grated parmesan cheese

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).

DUCK CONFIT PASTA



Duck Confit Pasta image

Make and share this Duck Confit Pasta recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

4 duck legs, confit
1 lb fettuccine pasta
salt, pepper to taste
2 tablespoons olive oil
1/2 tablespoon duck fat
2 garlic cloves, chopped
1 shallot, sliced
1 cup dried apricot, sliced
1/2 cup crushed hazelnuts
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons butter, softened
1 tablespoon chopped fresh thyme
4 tablespoons chevre cheese
fresh ground pepper

Steps:

  • remove the bones from the confit, chop the meat into bite-size pieces.
  • cook the fettucine according to package directions, drain, set aside.
  • heat olive oil and duck fat in a skillet.
  • add garlic, and shallot, cook 2 minutes.
  • add apricots, cook 1 minute.
  • add hazelnuts and wine, cook over low heat, stirring until reduced by half.
  • add stock and duck, reduce by half, 6-8 minutes.
  • stir in butter, thyme and pepper.
  • mix some sauce into the fettucine.
  • spoon pasta onto 4 plates.
  • top each with sauce and 1 tbsp chevre.
  • serve.

Nutrition Facts : Calories 956, Fat 57.6, SaturatedFat 18.1, Cholesterol 140.9, Sodium 202.9, Carbohydrate 89.7, Fiber 4.1, Sugar 19.4, Protein 18.4

VENETIAN DUCK RAGU



Venetian duck ragu image

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Provided by Cassie Best

Categories     Main course

Time 2h45m

Number Of Ingredients 15

1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan, grated, to serve

Steps:

  • Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
  • Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
  • Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium

TAGLIATELLE WITH DUCK RAGù



Tagliatelle with Duck Ragù image

Provided by Franco Luise

Categories     Duck     Pasta     Tomato     Braise     Dinner     Red Wine     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 teaspoon olive oil
1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin
1/2 medium onion, chopped
1 garlic clove, smashed
1 teaspoon chopped rosemary
1/2 cup dry red wine
2 cups rich chicken stock or reduced-sodium chicken broth
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1/2 pound dried egg tagliatelle or egg fettuccine

Steps:

  • Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
  • Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
  • Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
  • Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
  • Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
  • Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
  • While sauce reduces, finely chop duck with skin.
  • Return chopped duck to sauce and season with salt and pepper.
  • Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.

More about "duck pasta food"

PASTA WITH SLOW ROASTED DUCK CONFIT RECIPE - SIMPLY …
pasta-with-slow-roasted-duck-confit-recipe-simply image
Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt). While the water is heating, pick all of the meat off the slow …
From simplyrecipes.com
4.4/5 (5)
Total Time 25 mins
Category Duck, Italian, Pasta
Calories 288 per serving


CLASSIC GROUND DUCK PASTA - FRASER VALLEY SPECIALTY …
classic-ground-duck-pasta-fraser-valley-specialty image
Classic Ground Duck Pasta. Here’s your basic meat pasta sauce with a delicious twist: Ground Duck and Spicy Italian Sausage, creating a smooth and …
From fvsp.ca
Estimated Reading Time 1 min


10 BEST DUCK PASTA RECIPES | YUMMLY
10-best-duck-pasta-recipes-yummly image
Duck Pasta Recipes 175,405 Recipes. Last updated Mar 27, 2022. This search takes into account your taste preferences. 175,405 suggested recipes. Duck with Moscato Peach Sauce CindyKerschner. salt, kale, honey, …
From yummly.com


DUCK RAGU WITH PACCHERI PASTA - BEYOND SWEET AND SAVORY

From beyondsweetandsavory.com


DUCK PAPPARDELLE RECIPE : SBS FOOD
In a large saucepan, bring water to the boil and add 2 good pinches of salt. Cook pasta until al dente (8-10 minutes). Drain pasta, reserving some of the water, and set aside. In a …
From sbs.com.au


10 BEST DUCK PASTA RECIPES | YUMMLY
Duck Panzerotti with Juniper Hazelnut-Butter and BOpen Source Food unsalted butter, almonds, rosemary needles, duck, pistachios and 3 more Roast Duck with Five-Spice Sauce and Rice NoodlesFood and Wine lime wedges, garlic cloves, white wine, salt, garlic cloves, fresh lemon juice and 18 more Roast Duck Pad See-ew NoodlesMarion's Kitchen
From yummly.com


PAPPARDELLE WITH DUCK RAGù RECIPE : SBS FOOD
Unravel the ribbons of pasta and cut into shorter lengths if needed. Boil in a pot of salted water until al dente, then drain, return to the pot and toss the ragu through the pasta. Serve with ...
From sbs.com.au


DUCK RAGU RECIPE - GREAT BRITISH CHEFS
2 duck legs olive oil salt pepper 2 Pick and cut the meat from the bone using two forks. Set the meat to one side and lightly season - reserve the fat and skin 3 Place a wide pan over a low heat. Add a little of the reserved duck fat and then sweat the onion, garlic and celery. Then, add the tomato purée and cook for 2 minutes 1/2 onion
From greatbritishchefs.com


DUCK PASTA RECIPE RECIPES ALL YOU NEED IS FOOD
DUCK PASTA RECIPE RECIPES CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES. I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home. Total Time 2 hours 5 minutes. Yield 6. Number Of Ingredients 13. Ingredients; 1.2 kg duck : salt : five-spice : fresh ginger ...
From stevehacks.com


CLASSIC GROUND DUCK PASTA - FVSP ONLINE STORE
Classic Ground Duck Pasta. Here’s your basic meat pasta sauce with a delicious twist: Ground Duck and Spicy Italian Sausage, creating a smooth and decadent dish with a perfect tinge of spice. While the recipe will work with any type of pasta noodle, we suggest using shell pasta. These tasty little shells get filled up with flavours as you mix in the sauce. Servings: 10. Recipe …
From online.fvsp.ca


DUCK PASTA RECIPES - COOKEATSHARE
confit duck pasta Recipes at Epicurious.com. Pasta with Confit Duck and Savoy Cabbage Gourmet, September 2006 ... Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit Epicurious, October 2006 ... Duck Pastrami and Pasta Recipe: Emeril Lagasse : Food Network. Food Network invites you to try this Duck Pastrami and Pasta recipe from Emeril Lagasse. …
From cookeatshare.com


DUCK RECIPES | JAMIE OLIVER
Duck recipes (24). Sweet, juicy and rich, duck is delicious in all kinds of dishes. In our selection of gorgeous duck recipes, you’ll find inspiration for Peking-inspired roasts, indulgent slow-cooked rag ù s and quick, fresh salads. For the tastiest results, always aim for higher-welfare meat if …
From jamieoliver.com


LEMON ROSEMARY LEFTOVER ROAST DUCK PASTA RECIPE - ET FOOD ...
In a large saucepan, melt duck fat over medium heat. Add garlic, rosemary, and red chilli flakes. Cook for roughly a minute or two until fragrant. Add in shallots. Season with salt and pepper. Saute for about 5 minutes. Stir in the reserved pasta water. Bring to a boil and simmer for 5 minutes. Toss in cooked Tagliatelle pasta.
From etfoodvoyage.com


IFOOD.TV
Quick simple stock de duck. Duck Treat Part 4 - Duck Stock . By killercoastie. A quick dish I made for lunch using a confit leg and some veggies frome the moon of Endor. Duck Treat Part 3 - Pasta and Vegetables ...
From ifood.tv


BLACK BEAR BISTRO, WARRENTON - TRIPADVISOR
The food was decent, but not outstanding. I stayed away from Italian choices because this wasn’t an Italian restaurant. My trout was a meaty, moist, well-cooked, no frills fish. My husband ordered salmon and made sure to request it medium. It was also properly cooked and came with pesto sauce. The side of seasonal vegetables was a bit odd to pair with our …
From tripadvisor.com


PENNE WITH DUCK CONFIT AND GREEN VEGETABLES | RICARDO
In the same pot of boiling water, cook the pasta until al dente. Drain and oil lightly. Keep 125 ml (1/2 cup) of the cooking water. Meanwhile, remove the skin from duck legs and chop it. Set aside. Debone the duck legs and shred the meat. Set aside. In a large non-stick skillet, brown the duck skin in the oil until crisp. Drain the duck ...
From ricardocuisine.com


SMOKED DUCK PASTA RECIPE | MAPLE LEAF FARMS
Saute mushrooms and artichoke hearts in oil until light brown. Add garlic; cook 1 minute. Add wine; reduce by half. Add vinegar and duck stock; reduce by half. Add duck meat, tomatoes and sage; heat through. Season with salt and pepper. Finish with butter. Toss pasta with sauce. Garnish with sage and lemon curls.
From mapleleaffarms.com


10 BEST DUCK PASTA RECIPES - YUMMLY
Duck Pasta Recipes 175,474 Recipes. Last updated Mar 19, 2022. This search takes into account your taste preferences. 175,474 suggested recipes. Honey-glazed Duck Breasts with Apple Sauce Unilever UK. fresh coriander, coriander seeds, star anise, caster sugar, duck breast fillets and 7 more. Pan-fried Duck with Orange and Pepper Sauce Unilever UK. zest of …
From yummly.co.uk


THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
10. LongHorn Steakhouse. 97 reviews Open Now. American, Steakhouse $$ - $$$ Menu. “Best of the Franchise Steak Houses”. “Great service and great steak”. 11. Tippy's Taco House. 38 reviews Open Now.
From tripadvisor.com


DUCK EGG PASTA BY HAND NO MACHINE @ NOT QUITE NIGELLA
Cooking time: 5 minutes. 360-380g finely milled 00 flour, plus extra for rolling. 2 duck eggs. 3 duck egg yolks. A little water may be needed. If you can't get duck eggs, use 3 chicken eggs and 2 chicken egg yolks. Step 1 - Place the flour in a large bowl along with the eggs and yolks. Mix with a fork until it starts to come together.
From notquitenigella.com


DUCK RAGú WITH PAPPARDELLE PASTA RECIPE | CHATELAINE
Stir in duck and butter. Cook pappardelle in boiling water until tender, 3 to 5 min. Drain and stir into sauce. Transfer to a serving platter. Place burrata in centre of pasta. Sprinkle with ...
From chatelaine.com


DUCK BREAST WITH TOMATO AND BASIL PASTA RECIPE · GRESSINGHAM
Drain well and reserve a little pasta water. Heat the olive oil in a non-stick frying pan on a low to medium heat and add the finely chopped garlic. Cook for 1 minute, then add the tomatoes with two tablespoons of the reserved pasta water. Cook for 3 minutes, then add the cooked spaghetti to the pan with another tablespoon of pasta water, a squeeze of lemon juice and most of the …
From gressinghamduck.co.uk


AMARONE & FOOD PAIRING - (WITH REASONS!)
Amarone & Food Pairing. Rich, syrupy and dry, Amarone pairs best with duck, lamb, venison, beef short ribs , liver and onions, braised beef, hearty stews and rich pasta like beef stroganoff . Loaded with rich flavours of bitter chocolate, cherries, raisins, leather, vanilla, coffee and smoke, Amarone is best enjoyed on special occasions with ...
From drinkandpair.com


PAPPARDELLE WITH DUCK RAGù RECIPE - MARCO CANORA | …
In a large, deep skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute.
From foodandwine.com


DUCK PASTA BAKE RECIPE - GREAT BRITISH CHEFS
This sublime duck pasta bake recipe sees confit duck legs flaked into moist little morsels before combining with a heady mix of spinach, mushroom and marsala wine sauce, oven-dried tomatoes and penne pasta. The dish is then baked in the oven for a wonderful next-level comfort food dish.
From greatbritishchefs.com


PASTA WITH DUCK SAUCE [ PAPPARDELLE AL RAGù D’ANATRA ]
A rich pasta recipe which features duck sauce within ribbons of pappardelle. Using duck breasts, this hearty Italian dish is best with lashings of parmesan. From the book The Food Of Italy Claudia Roden Buy Book amazon hive waterstones Introduction. The sauce is a rich stew with an abundance of flavours. Papardelle are wide egg tagliatelle. You can use tagliatelle instead. …
From thehappyfoodie.co.uk


PASTA WITH DUCK BREAST, TOMATOES AND PORCINI MUSHROOMS ...
Score the fat on the duck breast, season with salt and pepper and start cooking in a hot pan skin side down without adding any fats to the pan. Allow to cook for 3 minutes, turn and cook for further 3 minutes. Remove from heat and allow resting. Drain excess fat from the pan, fry the onion, garlic and mushrooms in the same fat, pour in the soaked dried mushrooms together …
From aceline.media


SIENNA MILLER’S DUCK RAGù RECIPE | JAMIE OLIVER RECIPES
Meanwhile, peel the garlic and place in a food processor with the reserved duck skin. Tear in the bread, strip in the thyme leaves, then blitz until fine. Tip into a frying pan on a medium heat with ½ a tablespoon of olive oil and fry for 3 to 5 minutes, or until golden and crisp, stirring regularly. Decant into a small bowl.
From jamieoliver.com


10 BEST SMOKED DUCK PASTA RECIPES | YUMMLY
Smoked Duck Pasta Recipes 185,504 Recipes. Last updated Jan 12, 2022. This search takes into account your taste preferences. 185,504 suggested recipes. Smoked Duck & Porcini Mushroom Risotto Luv-a-duck. olive oil, garlic, duck stock, dried porcini mushrooms, duck and 8 more. Smoked Duck Breast and Figs Salad Casseroles et claviers. walnuts, salt, duck breast, …
From yummly.co.uk


DUCK RAGú WITH FRESH PAPPARDELLE RECIPE - BBC FOOD
Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a …
From bbc.co.uk


PAPPARDELLE WITH DUCK RAGù RECIPE - CURTIS STONE | FOOD …
Add the pasta to the ragù along with 3/4 cup of the reserved cooking water and the 2 tablespoons of pecorino. Cook over moderate heat, stirring gently, until the pasta is hot and coated with ...
From foodandwine.com


PAPPARDELLE WITH DUCK SUGO - SAVEUR
Season duck with salt and pepper; cook, flipping once, until browned, 4–6 minutes. Transfer duck to a plate; set aside. Pour off all but 1 ⁄ 4 …
From saveur.com


THE BEST DELIS IN WARRENTON - TRIPADVISOR
Best Delis in Warrenton, Virginia: Find Tripadvisor traveller reviews of Warrenton Delis and search by price, location, and more.
From tripadvisor.co.za


USING FLAVORED PASTA TO ADD DEPTH: MUSHROOM PASTA WITH DUCK
Mushroom pasta, porcini mushrooms, leftover duck and duck stock combine to create an earthy, peasanty meal. Recipe below. W eeks ago I promised you a recipe using the carcass of the roasted duck and leftover duck meat. I hope you put that duck in the freezer, because this week, in the lull between Thanksgiving and the next round of holiday frenzy, I got …
From blue-kitchen.com


DUCK PASTA RECIPES RECIPES ALL YOU NEED IS FOOD
Heat a large saucepan over medium-high heat; add ground duck. Cook and stir until no longer pink, 5 to 7 minutes. Drain and discard fat. Stir chicken broth, crushed tomatoes, spaghetti, heavy cream, and red pepper flakes into the duck. Reduce heat to medium. Cook, stirring frequently, until pasta is tender and sauce is thick and creamy, 15 to ...
From stevehacks.com


BALSAMIC, MUSHROOM AND DUCK PASTA - EVERYDAY GOURMET
Bring a large pot of salted water to boil. In a large sauté pan, heat oil over a medium heat. Add the garlic and marjoram and cook for 1 minute or until it just starts to colour. Add the mushrooms and sauté for 5-6 minutes or until they start to colour. At this stage add the pasta to the boiling water and cook as per packet instructions.
From everydaygourmet.tv


DUCK PASTA | WEGMANS
Directions. Add duck to microwave-safe dish; microwave, covered, 1 min. Remove from microwave; pull meat from bone. Discard skin. Shred slightly; set aside. Bring 1 qt water to boil with 1 tsp salt; add pasta. Cook 9 min. Strain pasta; set aside. Reserve cooking water. Add 1 Tbsp butter, oil, and walnuts to pan on MED.
From shop.wegmans.com


PASTA WITH DUCK RECIPE | EAT SMARTER USA
Rinse the duck breasts, pat dry and cut a diamond-shaped grid in the skin. Season with salt and pepper and cook on the skin side in a hot pan for about 10 minutes slowly until golden brown. Baste the chest with the rendered fat. Then turn to the flesh side and on a low heat only for about 5 minutes until pink and done.
From eatsmarter.com


DUCK RAGU, SUGO D'ANATRA RECIPE - CLASSIC DUCK RAGU | HANK ...
A recipe for Italian duck ragu, or sugo d'anatra, a pasta sauce with duck as the meat. Great with any pasta, gnocchi or polenta.
From honest-food.net


DUCK AND PASTA RECIPES (16) - SUPERCOOK
Supercook found 16 duck and pasta recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list duck and pasta. Order by: Relevance. Relevance Least ingredients Most ingredients. 16 results. Page 1. Arrowhead …
From supercook.com


BARBARESCO FOOD & WINE PAIRING: WHAT TO PAIR WITH YOUR ...
Barbaresco will pair well with duck dishes, in particular duck ragù paired with long strands of pappardelle or other egg pasta. The medium tannins and bright acidity will match with the richness of fresh egg pasta as well as a hearty duck ragù. Barbaresco traditionally has strong red fruit flavours, including cherry and raspberry, which will complement the flavour of duck. Our …
From pastaevangelists.com


Related Search