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Pappardelle Ii (Duck)

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

75 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 pounds duck
boned, fat removed, cut into 1 inch pieces
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¼ cup vegetable oil
olive
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3 medium onions
chopped
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cup pancetta
finely chopped, or
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cup bacon
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1 x salt
(to taste)
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1 x black pepper
(to taste)
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½ cup chicken livers
chopped
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½ cup mushrooms
porcini, dried, soaked in 2 cups of hot water for 30 minutes
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2 each bay leaves
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1 small rosemary leaves
fresh, branch or
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1 teaspoon rosemary leaves
dried, chopped
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4 each cloves, whole
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1 cup wine
white, dry
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3 tablespoons tomato paste
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3 cups chicken broth
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Ingredients

Amount Measure Ingredient Features
2.3 kg duck
boned, fat removed, cut into 1 inch pieces
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59 ml vegetable oil
olive
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3 medium onions
chopped
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79 ml pancetta
finely chopped, or
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79 ml bacon
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1 x salt
(to taste)
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1 x black pepper
(to taste)
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118 ml chicken livers
chopped
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118 ml mushrooms
porcini, dried, soaked in 2 cups of hot water for 30 minutes
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2 each bay leaves
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1 small rosemary leaves
fresh, branch or
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5 ml rosemary leaves
dried, chopped
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4 each cloves, whole
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237 ml wine
white, dry
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45 ml tomato paste
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7.1E+2 ml chicken broth
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 571g (20.1 oz)
Amount per Serving
Calories 91252% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 340mg 113%
Sodium 428mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 186g
Vitamin A 8% Vitamin C 10%
Calcium 7% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
 

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