Recipes
Ingredients
- 2 1/2 cups duck or chicken stock divided
- 1/4 cup dried porcini mushrooms or substitute your favorite dried mushroom
- 1/2 cup roughly chopped parsley plus 2 tablespoons finely chopped
- 2 tablespoons rosemary leaves
- 3 large sage leaves
- 2 cloves garlic peeled
- 2 stalks celery roughly chopped
- 1 small yellow onion roughly chopped
- 1/4 cup olive oil divided
- 2 pounds whole duck legs with thighs
- coarse salt and freshly ground pepper to taste
- 1/2 cup dry white wine
- 1 pound dried pappardelle pasta
- 1 cup sugar snap peas stem and string removed (if not stringless)
- 1 red bell pepper stemmed, seeded and sliced into 1/4-inch strips
- 1/2 cup grated parmesan divided
- 1/2 teaspoon coarse salt or to taste
- 1/2 teaspoon freshly ground pepper or to taste
- Bring 1 cup of the stock to a boil in a quart pan then add porcini mushrooms, remove from heat, and let soak until soft, about ½ hour. Using a slotted spoon, transfer mushrooms to a colander and squeeze dry; roughly chop and set aside. Pour soaking liquid through a fine-mesh strainer, discarding solids in pan and reserve the liquid.
- Purée 1⁄2 cup roughly chopped parsley, the rosemary, sage, garlic, celery, and onion in a food processor until smooth; set aside.
- Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Season the duck with salt and pepper. Cook until browned, about 4–6 minutes. Transfer duck to a plate and hold. Pour off all but 1⁄4 cup fat from pan, reserve remaining fat for another use. Return pan to the burner on medium-high heat.
- Add vegetable purée and cook stirring occasionally, until golden and slightly dry, 2 – 4 minutes. Add reserved mushrooms and duck to pan and increase heat to high. Add the wine and cook until the liquid is almost completely reduced, about 5 minutes. Add reserved mushroom soaking liquid, remaining stock and bring to a boil. Lower the heat to low and cook covered, until duck is tender when pierced with a knife, about 50 – 60 minutes depending on the size of the duck.
- Transfer duck to a cutting board and cool enough to handle. With a fork, pull the meat away from the bone and shred the meat, discard skin and bones. Add the meat to the sauce and return to a simmer. Cook until sauce is slightly thickened, about 10 – 12 minutes.
- Bring a large pot of water to a boil and salt lightly. Cook pasta until al dente, according to manufacturer’s instructions. Drain pasta then add to the skillet with the duck. Add snap peas and sweet peppers. Add half the parmesan, salt, pepper and toss to combine. Transfer pasta to a serving dish; top with finely chopped parsley and remaining parmesan.
Chef's Narrative
Classic Italian sugo interpreted for the American kitchen. This savory dish is brightly flavored with sweet peppers and snap peas resonant of the coming of spring.
Recipe Substitutions
To make dairy free, remove parmesan cheese.
Nutrition Facts:
Total Calories Per Serving: 550, Total Fat: 16g, Saturated: 3g, Trans Fat: 0g, Sodium: 570mg, Potassium: 158mg, Carbohydrate: 55g, Dietary Fiber: 2g, Protein: 40g
Allergens:
Egg, Milk, Wheat, does contain alcohol
Chef's Narrative
Classic Italian sugo interpreted for the American kitchen. This savory dish is brightly flavored with sweet peppers and snap peas resonant of the coming of spring.
Recipe Substitutions
To make dairy free, remove parmesan cheese.
Nutrition Facts:
Total Calories Per Serving: 550, Total Fat: 16g, Saturated: 3g, Trans Fat: 0g, Sodium: 570mg, Potassium: 158mg, Carbohydrate: 55g, Dietary Fiber: 2g, Protein: 40g
Allergens:
Egg, Milk, Wheat, does contain alcohol
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Ingredients
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