Pappardelle Ii (Duck)
Yield
6 servingsPrep
25 minCook
75 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
duck
boned, fat removed, cut into 1 inch pieces |
|
| ¼ | cup |
vegetable oil
olive |
|
| 3 | medium |
onions
chopped |
|
| ⅓ | cup |
pancetta
finely chopped, or |
*
|
| ⅓ | cup |
bacon
|
*
|
| 1 | x |
salt
(to taste) |
*
|
| 1 | x |
black pepper
(to taste) |
*
|
| ½ | cup |
chicken livers
chopped |
*
|
| ½ | cup |
mushrooms
porcini, dried, soaked in 2 cups of hot water for 30 minutes |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | small |
rosemary leaves
fresh, branch or |
*
|
| 1 | teaspoon |
rosemary leaves
dried, chopped |
|
| 4 | each |
cloves, whole
|
*
|
| 1 | cup |
wine
white, dry |
*
|
| 3 | tablespoons |
tomato paste
|
|
| 3 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
duck
boned, fat removed, cut into 1 inch pieces |
|
| 59 | ml |
vegetable oil
olive |
|
| 3 | medium |
onions
chopped |
|
| 79 | ml |
pancetta
finely chopped, or |
*
|
| 79 | ml |
bacon
|
*
|
| 1 | x |
salt
(to taste) |
*
|
| 1 | x |
black pepper
(to taste) |
*
|
| 118 | ml |
chicken livers
chopped |
*
|
| 118 | ml |
mushrooms
porcini, dried, soaked in 2 cups of hot water for 30 minutes |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | small |
rosemary leaves
fresh, branch or |
*
|
| 5 | ml |
rosemary leaves
dried, chopped |
|
| 4 | each |
cloves, whole
|
*
|
| 237 | ml |
wine
white, dry |
*
|
| 45 | ml |
tomato paste
|
|
| 7.1E+2 | ml |
chicken broth
|
|
Directions
For Boneless Duck in Sguazet:
Pat the duck dry.
Heat ¼ cup of olive oil in a heavy large casserole over high heat.
Add duck and sprinkle with salt and pepper. Cook over high heat, stirring often, until lightly golden. (About 10 minutes). Strain off about ¾ of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole, and sprinkle with salt and pepper. Sauté until golden, about 8 minutes. Add chicken livers, heat and stir for 2 minutes. Meanwhile, strain the soaked porcini mushrooms, reserving the liquid. Rinse them and chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth and set aside. To the casserole add porcini, bay leaves, rosemary and cloves and stir for 5 minutes. Add the wine and cook, stirring, until wine is nearly evaporated. Add tomato paste and simmer for 2 minutes, stirring to coat all ingredients. Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Lower heat, cover partially, and simmer 45 minutes. Remove bay leaves and any rosemary stems. Skim fat from surface and adjust seasonings. Set aside. Go on to the next recipe and cook the pappardelle and assemble.
