Duck Pasta Recipes

Steps:

• Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
• Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
• Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
• Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
• Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
• Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
• While sauce reduces, finely chop duck with skin.
• Return chopped duck to sauce and season with salt and pepper.
• Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.

Steps:

• Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes.
• Meanwhile, cook the pasta in the boiling water until cooked al dente, about 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate, garnish with fresh truffle shavings, if desired, and serve.

Steps:

• Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
• Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
• Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
• Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.

Steps:

• Prepare the pasta dough and chill it.
• Trim all the excess skin and fat from the duck legs. Heat 2 cups of the stock, and pour it over the dried porcini. Let soak for 1/2 hour or longer. When the mushrooms have softened, drain and squeeze them, reserving all the soaking liquid; chop the porcini into 1/2-inch pieces.
• Using the food processor, mince the onion, celery, garlic, and all the fresh herbs for 20 to 30 seconds, to a moist paste, or pestata.
• Set the big pan over medium-high heat, and film the bottom with 2 tablespoons of the olive oil. Lay all the duck legs in the pan, skin side down; sprinkle on 1/2 teaspoon salt, and sizzle for a couple of minutes, until the skin side is browned. Flip the legs over and continue cooking, adjusting the heat and moving the meat as needed, until nicely browned all over, then remove them to a bowl or platter.
• If you want to continue cooking with the duck fat, leave 4 tablespoons of it in the pan. Otherwise, pour it all out and use 4 tablespoons of olive oil instead. Return the saucepan to the heat, and scrape in all of the paste from the food-processor bowl. Stir it all over the hot pan, scraping up the browned bits, for 2 minutes or so, until it is nearly dry and toasting.
• Return all the duck legs to the pan, and tumble them in the hot pestata. Scatter in the chopped porcini, stir and toss with the legs, and cook for several minutes, until everything is sizzling.
• Pour in the wine, raise the heat, and turn and tumble the duck and seasonings until the wine has almost cooked away. Pour in the porcini-soaking liquid (leave any mushroom sediment in the container), and sprinkle another 1/2 teaspoon salt all over. Heat to a boil, turning the duck legs and stirring to amalgamate all the seasonings in the broth.
• Set the cover ajar-leaving a crack for evaporation-and cook at an actively bubbling simmer, turning the duck frequently. Add stock every 20 minutes or whenever needed, so the liquid level is about two-thirds of the way up the meat. After 1 1/2 hours or so, when the duck is quite tender and loose on the bone, turn off the heat, and let the legs cool completely in the covered pan.
• Remove the duck legs from the saucepan, and pull all the meat off the bones. Discard the bones and cartilage; tear the meat into good-sized shreds. Spoon fat from the sauce, and stir in the meat. If the sauce is dense, loosen it to a flowing consistency with more stock; heat to a bubbling simmer, and cook for another 15 minutes. Add salt and freshly ground black pepper to taste. Let the sauce cool again, or use some or all of it to dress the pappardelle now.
• To dress 1 pound of pappardelle, put half the sauce in a wide skillet (or the same pan you cooked it in, if you are using it right away); use all the sauce if cooking 2 pounds pappardelle. Have the sauce at a simmer when you drop the pasta into the cooking water. If it is concentrated, moisten it with stock or hot pasta water.
• Cook the pappardelle in at least 6 quarts of salted water (8 quarts or more for 2 pounds), at a rolling boil, just until al dente, about 2 or 3 minutes. With a spider, lift the strands from the pot, briefly drain, and lower them into the sauce. Toss the pappardelle over and over to dress them thoroughly-if the sauce is too thick, loosen it with spoonfuls of pasta-cooking water; if the sauce is soupy, cook rapidly, tossing the pasta, until it thickens.
• Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil. Serve from the skillet, or pile the pappardelle in a large warm serving bowl. Pass more cheese at the table.
• Fresh Pasta for Pappardelle (and Tortelli Maremmani)
• Put the flour in the bowl of the food processor and process for a few seconds to aerate. Mix the egg, egg yolks, and olive oil in a measuring cup or other spouted container.
• With the machine running, pour the liquids quickly through the feed tube on top of the flour. After 20 seconds, most of the dough should clump up on the blade. Process for another 15 seconds or so-no more than 40 seconds total. (If the dough does not gather on the blade and process easily, it is too wet or too dry. Feel the dough, then work in either more flour or some ice water, in small amounts, using the machine or kneading by hand.)
• Turn the dough out on a lightly floured surface and knead it by hand for a minute, until it's smooth, soft, and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour.
• To roll out the dough in a pasta machine, cut the pound of dough into four equal pieces. Work with one at a time, keeping the others covered. Run the first piece of dough through the rollers at the widest setting several times, to develop strength and smoothness. Repeat with all the pieces. Reset the machine to a narrower setting, and run the first piece through, extending it into a rectangular strip. Let the rollers move the dough, and catch it in your hand as it comes out. Roll it again, to stretch and widen it. Lightly flour and cover the strip, then stretch the other pieces.
• Roll and stretch all the pieces at progressively narrower settings, until they spread as wide as the rollers (usually about 5 inches) and stretch to 20 inches or longer. Cut the four long pasta strips in half crosswise, giving you eight sheets, each about a foot long and 5 inches wide. Lay these flat on the trays in layers, lightly floured, separated, and covered by towels.
• Lay out a rolled sheet on the floured board; dust the top with flour. Starting at one of the short ends, fold the sheet over on itself in thirds or quarters, creating a small rectangle with three or four layers of pasta.
• With a sharp knife, cut cleanly through the folded dough crosswise, in 2-inch-wide strips. Separate and unfold the strips, shaking them into long noodles. Sprinkle them liberally with flour so they don't stick together. Fold, cut, and unfurl all the rolled pasta sheets this way, and spread them out on a floured tray. Leave them uncovered, to air-dry at room temperature, until ready to cook.

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.

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.