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2 lb of fresh pasta dough for "Pappardelle"
3 lb of duck legs
1/2 bunch of fresh thyme
few leaves of fresh Bay leaves
sea salt and black ground pepper
2 each jumbo carrots
1 large jumbo white onion
4 stalks of fresh celery
1/2 bottle of white wine Chablis
1 table spoon of tomato paste
1 quart of (vegetables stock).
1 cup of fresh gated Grana Padano cheese

Duck comfit with "Pappardelle"


Start with pat dry the duck leg and seasoned with the thyme, sea salt and fresh ground black pepper, wrapped the legs in a aluminum foil and bake in the oven at 200 degree, cook the leg for about 4 hour. Remove them out of the oven and let it rest to rich room temperature, open the foil and completely boned out the legs, keep the bones on site, and strain the fat through a fine mesh sieve; keep the fat. Cut the onion, celery and carrots to a fine mirepoix, braised slowly in the duck fat, in the meantime place the bones in a saucepan with the spoon of tomatoes paste,add some more thyme and the wash scraps of the vegetables, add the quart of vegetable stock, simmer until the liquid is reduce by half, strand out from the bones in a new saucepan add the vegetable braised mirepoix and continuing simmer for another half hour, at this point add the duck leg meat already sheeredered with the by hand. Cooked the rolled out pasta "Pappardelle" in a salted water until al dente, tossed them in melted butter and fresh grated Grana Padano cheese, then in a pasta bowl add some of the duck leg comfit sauce, piled up the tossed fresh "Pappardelle" pasta and cover with more duck comfit sauce, garnished with fresh thyme leaves and shaved Grana Padano cheese.

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