Pappardelle with Duck Breast

Honorable Mention, 1997 Chef Recipe Contest, Chef Neal Cooper

Serving Size {6 Servings}

Ingredients


Marinade:


6- 6 oz each Maple Leaf Farms Boneless Skinless Duck Breast, trimmed


2 Cloves Garlic, crushed


1/4 Bunch Fresh Oregano


1/2 Bunch Italian Parsley, crushed


1/2 Teaspoon Pepperoncinis, dried


8 Ounces Red Wine Vinegar


12 Ounces Olive Oil


Pasta:


3 Ounces Olive Oil


6 Tablespoons Applewood Smoked Bacon, diced


3 Cups Mushrooms, stems removed, sliced


2 Tablespoons Garlic, minced


2 Tablespoons Shallots, minced


3/4 Cup Red Pepper, roasted julienne


1/4 Cup Garlic Cloves, roasted


3/4 Cup Spinach, blanched, rough chop


6-#24 Scoop Goat Cheese


3 Cups Chicken Stock, slightly thickened


1 Lb 8 Oz Fresh Pappardelle


1 Tablespoon Basil, julienne

Directions

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Marinade: Combine marinade ingredients; add duck. Marinate covered in the refrigerator for up to 12 hours.


Remove duck from marinade. Steam in top of bamboo steamer for approximately 7 minutes or until rare. Cool, slice and hold in refrigerator.


Pasta: Saute bacon and mushrooms in oil until bacon is rendered. Add garlic and shallots; saute until aroma develops. Add red pepper, garlic cloves, spinach and sliced duck. Gently toss until duck is warm. Add cheese and stock; hold until pasta is cooked.


Cook pappardelle; drain well. Add to pan; simmer.


Place pasta in large soup bowls or on pasta plates; garnish with basil. Serve immediately.




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