Equipment
Ingredients
Duck and Mushrooms
- 2 duck confit legs, cooked
- 300 g mixed wild mushrooms, cleaned and sliced
- 30 g unsalted butter
Aromatics and Sauce
- 2 shallots, finely diced
- 2 garlic clove, minced
- 4 fresh thyme, whole sprigs
- 120 ml dry white wine
- 250 ml chicken stock
- 60 ml heavy cream
Pasta and Finish
- 350 g dried pappardelle pasta
- 40 g parmigiano reggiano, freshly grated
- 15 g fresh parsley, finely chopped
- salt
- black pepper
Nutrition (per serving)
Method
Prepare the duck: Remove the skin and bones from the confit legs. Shred the meat into bite-sized pieces. Reserve 1 tablespoon (approx 15ml) of the rendered duck fat surrounding the legs for cooking. Crisping the skin separately for garnish is optional but recommended.
Bring a large pot of salted water to a boil for the pasta.
Heat the reserved duck fat in a large sauté pan over medium-high heat. Add the sliced mushrooms and sauté until golden brown and their moisture has evaporated, about 5-7 minutes. Do not crowd the pan.
Reduce heat to medium. Add the butter, shallots, garlic, and thyme sprigs to the mushrooms. Sauté for 2-3 minutes until the shallots are translucent and aromatic.
Deglaze the pan with white wine, scraping up any fond (browned bits) from the bottom. Let the wine reduce by half, approximately 2 minutes.
Add the chicken stock and shredded duck meat. Bring to a simmer and let cook for 5 minutes to meld flavors. If using heavy cream, stir it in now and simmer for 1 additional minute.
Cook the pappardelle in the boiling water until just shy of al dente (usually 1-2 minutes less than package instructions). Reserve 120ml (1/2 cup) of starchy pasta water.
Transfer the pasta directly into the sauté pan with the sauce using tongs. Add half the reserved pasta water. Increase heat to high and toss vigorously for 1-2 minutes until the sauce emulsifies and coats the noodles efficiently. Add more pasta water if the sauce looks dry.
Remove from heat. Discard thyme stems. Stir in the grated parmesan and parsley. Season with black pepper. Taste before adding salt, as the duck and cheese are already salty.
Chef's Notes
- Duck confit is very salty. Be extremely conservative with added salt until the final tasting step.
- For extra texture, fry the reserved duck skin in a separate small pan until crisp, chop it, and sprinkle over the finished dish as 'duck cracklings'.
- If you cannot find fresh wild mushrooms, rehydrate 30g of dried porcini mushrooms in hot water, chop them, and add them (along with their strained soaking liquid) to the sauce.
- The 'mantecatura' step (tossing pasta with sauce, cheese, and water) is vital. It turns separate oily ingredients into a creamy, cohesive glaze.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce may separate upon reheating.
Reheating: Gently reheat in a pan with a splash of water or stock to re-emulsify the sauce.
