Prep 15 mins
Cook 30 mins
Ohhhh for the love of duck. If you use my recipe on this site for Roast Duck with Apricot Glaze, you will have a lovely duck stock, as well as some decadent duck fat. I love to enrich my duck stock further with veal bones from my nearby ethnic market. This recipe is adapted from one on the Saveur web site. Although typically Parmesan cheese is used, Manchego is also very good; and since that is what I had available, that is what I used.
- 2 cups roast duck, shredded, skin removed
- 2 1⁄2 cups veal enriched duck stock
- 1⁄4 cup dried porcini mushrooms
- 2 tablespoons fresh rosemary leaves
- 3 large sage leaves
- 4 garlic cloves
- 1⁄2 onion
- 2 stalks celery
- 2 tablespoons duck fat
- 1⁄2 cup white wine
- 1⁄2 cup parsley, plus
- 1⁄4 cup parsley, for later use
- 6 ounces fresh pappardelle pasta
- 1⁄2 cup grated parmesan cheese
- Bring 1 cup of stock to boil and pour over dried porcinis. Allow to stand for 30 minutes. Remove rehydrated porcinis, squeeze dry and chop, reserving liquid. Strain through cheese cloth, to remove any grit that might be in the porcinis.
- Roughly chop onion and celery and puree finely in food processor with sage, rosemary, and 1/2 cup of parsley. Heat duck fat in skillet, then add puréed mixture. Finely mince garlic and add to sautéed mixture. Then add your rehydrated porcinis and sauté a few more minutes.
- Deglaze pan with white wine, then add stock and reserved porcini liquid and simmer for about half an hour or until reduced to desired consistency.
- Add shredded duck, heating well and allow all flavors to marry, adjusting with salt and pepper to taste.
- Prepare pasta and drain. Rough chop remaining parsley. Toss duck mixture with pasta, sprinkle with parsley and Parmesan (or Manchego).