Rustic Duck Stew With Pappardelle Recipes

PAPPARDELLE WITH MUSHROOMS AND DUCK

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.

RUSTIC DUCK STEW WITH MACARONI

Steps:

• Sprinkle the duck pieces with salt and pepper on both sides. Let sit for 30 minutes.
• Heat a large, heavy stockpot over high heat. Reduce the heat to medium and brown the pancetta, stirring constantly, until golden brown. Remove with a slotted spoon and set aside to drain.
• In the same pot, brown the duck pieces on both sides over high heat, a few pieces at a time. Remove from the pot and drain in a colander. Pour out all but 1/4 cup of duck fat and reduce the heat to medium.
• Add the onions and garlic to the pot and cook, stirring, until translucent. Stir in the anchovies and carrots and cook for 2 to 3 minutes. Add the flour and cook for 2 minutes, stirring, until the flour absorbs the duck fat. Stir in the wine and olives and increase the heat to medium-high.
• Return the duck pieces to the pot. Add the bouquet garni, thyme, bay leaves, cayenne, balsamic vinegar, tomatoes and enough stock to cover. Stir well and bring to a boil. Reduce the heat to a low simmer and cook for 30 minutes, stirring every 10 minutes. Skim as much duck fat as possible from the top of the pot. Cook the stew for another 45 minutes, or until the duck is fork tender. Adjust the seasonings.
• Just before serving, reheat the stew over medium heat. Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until al dente, about 12 minutes. Drain and pour into a serving bowl. Immediately toss with the parmigiano. Serve immediately with the stew.