Duckaroni

This is Scott Tucker's legendary recipe -- sometimes called "Tuckaroni". This rich, savory dish is packed with fresh herbs and aromatics paired with fun, spiral-shaped cavatappi pasta.

Ingredients

  • 2 lbs.Pulled Duck Leg Meat,Defrosted
  • 1½ lb. Mixed Mushrooms,Chopped
  • 4 tbsp. Oil
  • 4 tbsp. Butter
  • 1 Head Garlic,Peeled and Minced
  • 5 Shallots,Diced
  • 6 cups Duck or Chicken Stock
  • 6 oz. Mascarpone Cheese
  • 6 oz. Parmesan Cheese
  • 1 cup Heavy Cream
  • Salt and Pepper to Taste
  • 1 bunch Basil,Finely Chopped
  • 1 bunch Rosemary,Finely Chopped
  • 1 bunch Sage,Finely Chopped
  • 1 bunch Thyme,Finely Chopped
  • 1 bunch Marjoram,Finely Chopped(or 1 tbsp. dried)
  • 32 oz. Cavatappi Pasta,Cooked

Direction

  • Heat large skillet over medium heat. Sauté mushrooms in oil & butter.
  • Add pulled duck meat and cook for 15 to 20 minutes.
  • In a second large skillet on medium-high heat, sauté garlic and shallots in a drizzle of oil.
  • Add stock and reduce by half.
  • Mix in mascarpone cheese, Parmesan cheese, and heavy cream. Add salt and pepper to taste.
  • Add remaining fresh herbs to sauce.
  • Combine cooked cavatappi and duck mixture with sauce. Serve immediately.
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