How To make Pappardelle Ii (Duck)
5 lb Duck, boned, fat removed,
cut into 1 inch pieces 1/4 c Oil, olive
3 md Onions, chopped (@ 2 cups)
1/3 c Pancetta, finely chopped
:
(Italian, dry cured unsmoked bacon) OR 1/3 c Bacon
Salt (to taste) Pepper (to taste) 1/2 c Livers, chicken, chopped
1/2 c Mushrooms, porcini, dried
:
(@1 oz) soaked in 2 cups of hot water for :
30 minutes 2 ea Bay leaves
1 sm Rosemary, fresh, branch OR
1 ts Rosemary, dried, chopped
4 ea Cloves, whole
1 c Wine, white, dry
3 tb Paste, tomato
3 c Stock, chicken **
** See other recipe for Chicken Stock. For Boneless Duck in Sguazet: ============================= Pat the duck dry. Heat 1/4 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 3/4 of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole, and sprinkle with salt and pepper. Saute 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. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
How To make Pappardelle Ii (Duck)'s Videos
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Available to buy now exclusively at eatfirst.com
Devonshire ducks are marinated in red wine, carrot, celery, bay leaves, garlic and scented with juniper berries and star anise. They are braised overnight, with virgin Sicilian green olives. Served with handmade pappardelle pasta and finished with parmesan, parsley and green olives. This dish was created by Edoardo Putzu based on a family recipe handed down from his grandmother in Sardina.
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One Pot Asian Duck Pappardelle & Winning the Neff Cookaholics Title at the Big Feastival 2017
To go directly to the awesome recipe for One Pot Asian Duck Pappardelle, scoot forward to 15.25 ;)
Woohooooo! I WON!!!
Last weekend (sorry it took SO long to get this video out - it's been a CRAZY week!) I became the Neff Cookaholic 2017 ????
It was terrifying and exhilarating and I am SO proud of myself for pushing through all kinds of fears to see it through. This video gives you the insider scoop on the day and the emotional roller coaster I've been on!
The recipe itself is just awesome. I made it A LOT in the lead up to the comp, and each time I tasted it I relaxed knowing that it was really, really good. Feel free to use pork or turkey mince instead of duck, and for a vegetarian version I would add in a good handful of cashew nuts at the end. Yum.
Huge thanks to everyone who supported me along this crazy journey, I hope you enjoy this video :D
...
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The Recipe
Serves one, or two starter size portions.
Ingredients
70g minced free range duck thigh
2 tsp dark soy sauce
½ tsp fish sauce
150g fresh pappardelle pasta
1 tsp sesame oil
1 level tbsp ghee
2 garlic cloves, finely chopped
1 inch of ginger, finely grated
¼ - ½ medium hot red chilli, thinly sliced, on the angle (heat levels of finished dish should be medium to medium hot)
2 tbsp coriander stalks, finely chopped
1 spring onion, finely sliced
40g broccoli, broken/cut into tiny florets
40g fresh spinach leaves, roughly chopped
1 tbsp crunchy peanut butter
3 tbsp dashi (sachet of instant mixed with hot water is fine)
Toppings
1 tsp sesame seeds
1 tsp coriander leaf, finely chopped
Wedge of lime
Method
Mix the duck together with the soy sauce and fish sauce and let marinade for 10+ minutes.
Bring a heavy bottomed sauté pan of salted water to a rolling boil. Cook the fresh pappardelle as per instructions. Drain, toss in sesame oil, tip onto plate and put to one side.
Rinse pan then heat until very hot. When just smoking add in the ghee and allow to cover the base of the pan.
Add the duck and let sit for 30-60 seconds before stirring allowing the underneath to caramelise and crisp a little. Stir and cook the other side.
Add in the garlic, ginger, chilli, coriander stalks and spring onion and stir for 30 seconds.
Add in the broccoli and spinach, and stir again for 30 seconds.
Add in the peanut butter and dashi and scrape the bottom of the pan to pick up all the flavour stuck there.
Lastly, tip in the cooked pasta. Stir to coat in the sauce, being careful not to break the pasta ribbons up.
Pile into a bowl, top with the coriander, sesame seeds and the wedge of lime.
Until next time, happy camping!
Jane x
PS want to work with me? You can contact me at jane@hedgecombers.com
In this video I talk about my fantastic One Pot Asian Duck Pappardelle & Winning the Neff Cookaholics Title at the Big Feastival 2017. Full recipe can be found at 15.25
Pappardelle With Duck Ragu
As is the case with any meaty ragù, the sauce is hearty and rich. The base is familiar—tomatoes, wine, mirepoix—but the duck's treatment makes this ragù stand out. Instead of browning and braising the fresh duck legs, Mirarchi lightly cures the legs in a mixture of salt, garlic, and thyme. This step seasons the meat to the bone, adding a touch of herbaceous fragrance to boot.
For more information:
Thanks for watching :)