Penne Pasta With Duck Confit Mission Figs Balsamic Vinegar And Star Anise Infused Cream Sauce Food

SEARED DUCK BREAST WITH FIG SAUCE

Steps:

• For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
• Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
• For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
• Serve the sauce alongside thinly sliced duck breast.

PENNE PASTA WITH DUCK CONFIT, MISSION FIGS, BALSAMIC VINEGAR AND STAR ANISE INFUSED CREAM SAUCE

Steps:

• Preheat oven to 350º.
• Fill a 6-quart pot with water and place over high heat. Once the water boils, cook pasta according to package directions. Drain pasta and drizzle with oil and toss gently. This will prevent the pasta from sticking together while you prepare the sauce.
• In another pot, add the cream, star anise and 1 Tbsp. of fresh thyme. Reduce by half and reserve. This can be done in advance.
• Toss the figs with 1 Tbsp. oil and season with salt and pepper. Pour onto baking sheet and roast for 6 minutes. Remove from oven and allow to chill. Once cold, cut the fig halves in half again. This can also be done a day in advance.
• Place a 12-inch sauté pan over medium heat. Add the remaining 2 Tbsp. oil and bacon. Once the bacon has started to turn light brown, add the shallots. Continue stirring until the edges of the shallots start to brown, approximately 2 minutes.
• Add the remaining thyme and the balsamic vinegar. Reduce the vinegar until it coats the bottom of the pan. Add the shredded duck confit, figs and half of the cream. Bring to a simmer and add the pasta and parsley. Stir or flip the pasta with ingredients. You may want to add more cream at this point to gain sauce consistency. Remove pasta from heat. Allow to sit for 1 minute. Give a final seasoning with salt, pepper and a splash of balsamic vinegar. Top with parmesan and serve.

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
• Serve warm figs with sauce and a dollop of mascarpone.

PASTA WITH TUSCAN DUCK SAUCE

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.

QUICK PENNE PASTA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Chop fresh basil for garnish, if desired.
• In large bowl, toss pasta, tomatoes and vinaigrette. Serve immediately, or cover and refrigerated until serving.