Pappardelle with wine and herb-braised duck
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Pappardelle with wine and herb-braised duck
  Wine    Duck    Poultry  
Last updated 6/12/2012 12:44:32 AM. Recipe ID 4007. Report a problem with this recipe.
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      Title: Pappardelle with wine and herb-braised duck
 Categories: Poultry
      Yield: 4 Servings
 
      1 sm To medium-sized duck, cut
           -into small serving pieces
           Salt and pepper
      2 c  Boiling water
     10    Dried shiitake mushrooms
      2    Onions, chopped
      2 tb Olive oil
      4 oz Pancetta, diced (prosciutto
           -or other full-flavored
           -ham may be substituted)
      3    Garlic cloves, chopped
      1    Carrot, diced
      6    Sage leaves
      1    Sprig rosemary
      1 c  Dry red wine
      1 c  Beef broth
      2 tb Tomato paste
    1/4 ts Fennel seeds
      6    Kale leaves, or outer
           -cabbage leaves
      2 c  Cooked, drained cranberry
           -beans or borlotti beans
      1 lb Pappardelle
           Freshly grated cheese,
           -to taste
 
  Sprinkle duck generously with salt and pepper, prick the skin well
  with a fork (this helps the fat to drain out), then place in a
  roasting pan and roast, uncovered, in a 350 degree oven about 45
  minutes. Pour off fat from pan once or twice during cooking, and
  discard. Meanwhile, pour the boiling water over mushrooms. Cover and
  let rehydrate. Set aside. Lightly saute onion in olive oil with
  pancetta, garlic and carrot until onion is softened, then add half of
  the sage and the rosemary. Pour in half of the wine; boil down until
  reduced by about half, then add remaining wine and half of the broth.
  Continue to boil down for about 5 minutes, then add tomato paste and
  fennel seeds. Cover and simmer for 20 minutes over low heat.  When
  duck is cool enough to handle, remove skin and bones. Cut meat into
  bite-sized pieces and add to sauce. Blanch the greens quickly in
  boiling water, drain and run under cold water. Cut into bite-sized
  pieces. Add to the simmering sauce, along with the beans. Pour all
  the fat out of duck-roasting pan. Place pan over medium heat and add
  remaining broth, stirring to incorporate any full-flavored bits. Add
  this liquid to the simmering sauce, along with remaining sage leaves.
  Remove mushrooms from their soaking liquid, discard stems, and slice
  caps; add to sauce. Strain the mushroom-soaking liquid through a
  double layer of cheesecloth or a paper coffee filter, and add to the
  sauce. If the sauce is too thin, strain into a saucepan and boil down
  until reduced in volume and intensified in flavor. Return to sauce
  solids. Cook pappardelle until al dente, then serve with the sauce.
  Sprinkle cheese on top. Serves 4 to 6.
 




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Recipe ID 4007 (Apr 03, 2005)

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