Pappardelle With Smoked Duck And Wild Mushrooms Recipes

Steps:

• Soak the porcini in one cup boiling water for 30 minutes. Trim the stalks from the fresh mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy). Slice the mushrooms into one-and-a-half-inch pieces.
• Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
• Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
• Meanwhile, scrape the fat off the duck meat and cut the meat into strips. Then bring six quarts of salted water to a boil for the pappardelle.
• Add the duck meat to the sauce and cook it over moderate heat for 10 minutes. Correct the seasoning and keep the sauce warm.
• Drain the pappardelle and toss with the remaining tablespoon of butter. Spoon the sauce over the noodles, toss and serve.

Steps:

• Roast peppercorns in a dry frying pan over moderate heat until aromatic and they just begin to smoke. Do not burn. Put peppercorns in a blender or processor (or spice mill) for 90 seconds. Sieve to remove peppercorn husks, the duck will be gritty if you don't. Roast salt in a dry pan over moderate heat until light brown. Mix together the salt, peppercorns and five-spice powder. Reserve 2 tablespoons to serve with the finished duck. Rinse duck and pat dry with paper towels. Rub spices inside and out. Refrigerate overnight. To steam the duck: 2 whole green onions, cut into 1-inch lengths 2 inches fresh ginger root, sliced and gently crushed Put onions and ginger in cavity of the duck. Place the duck in a 9-inch glass pie plate. Fill a 14-inch wok with water, approximately 3 inches deep. Place a pair of chopsticks in an X pattern in the wok, set the pie plate on top, and cover with lid. Steam over high heat for 60 minutes. Check water level every 10 - 15 minutes. At the end of the steaming time, the duck is fragile and must be handled with care. Use a large fork to pick up the duck from inside the cavity, letting all juices drip into the pie plate; discard the juices (or save for a great gravy). Air-dry the duck for two to four hours. The duck will firm up and be easier to handle. To deep-fry the duck: Place 5 to 7 cups of peanut or corn oil (peanut tastes better) in the wok and heat to 375 degrees (or until it just begins to smoke). Gently slip the duck into the oil, being careful as spattering can occur. If the duck is not completely submerged, turn it over after 3 or 5 minutes and cook for another 3 or 4 minutes. When the skin is golden brown, remove duck from oil and place on paper towels to blot excess oil. When the duck is just cool enough to handle, use a very sharp knife or cleaver to chop it in half on the long axis. Each half can then be chopped crosswise into six pieces. Serve with sweet plum sauce.

Steps:

• Rinse dried mushrooms to remove sand or dirt and place in a bowl. Cover with boiling water and let steep for 30 minutes.
• Lay duck breasts skin-side down on a cutting board. With your fingers, remove the thin tenderloins from the underside of each breast and reserve for sauce. With a sharp knife, trim away any gristle. Turn breasts skin-side up and trim excess fat from the edges. Score the skins in a diamond pattern. Season generously with salt and pepper, transfer to a plate and leave at cool room temperature for 1 hour.
• Put olive oil in a heavy saucepan over medium-high heat. When hot, add the reserved tenderloins and brown well on both sides. Add butter and flour to pan, and cook, stirring, until mixture is lightly browned, 2 to 3 minutes. Add soaked mushrooms and soaking liquid, and stir well as sauce begins to thicken. Add wine, thyme and bay leaf, turn heat to low, and simmer gently until gravylike, but not too thick, 15 to 20 minutes. Remove and discard tenderloins, thyme and bay leaf. Taste sauce and adjust seasoning. Keep warm. (Sauce may be prepared several hours or up to 2 days in advance.)
• Set a large cast-iron skillet over medium-high heat. When pan is hot, add duck breasts to skillet skin-side down and let sizzle. Lower heat to medium and cook for about 7 or 8 minutes, making sure skin doesn't brown too quickly. (This will render fat and crisp the skin.) Turn breasts over and cook 3 minutes more for rare (thermometer should read 120 degrees), or 4 to 5 minutes for medium-rare (thermometer should read 125 degrees). Transfer to a warm platter and let rest for 10 minutes.
• Pour off all but 2 tablespoons rendered fat from the pan, and raise heat to medium-high. Add sliced mushrooms and sauté, stirring occasionally, for about 5 minutes, letting them brown nicely. Season with salt and pepper. Turn off heat and stir in garlic and parsley.
• Slice duck 1/4-inch thick, crosswise at a slight angle, and serve immediately. Each serving should have 4 to 5 slices of duck, a large spoonful of mushrooms and a bit of sauce.

Steps:

• Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
• Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
• Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.