Pappardelle Ii (Duck)
5 lb Duck, boned, fat removed, -- cut into 1 inch pieces 1/4 c Oil, olive 3 md Onions, chopped (@ 2 cups) 1/3 c Pancetta, finely chopped -- (Italian, dry cured -- unsmoked bacon) O...
Ingredients
- 5lbduck, boned, fat removed,
- 3medium onions, chopped (@ 2 cups)
- 1/3cup pancetta, finely chopped
- 1/2cup mushrooms, porcini, dried
- 1small rosemary, fresh, branch or
- 1tsp rosemary, dried, chopped
- 4ea cloves, whole
- 1cup wine, white, dry
Directions
- 1
5 lb Duck, boned, fat removed, -- cut into 1 inch pieces 1/4 c Oil, olive 3 md Onions, chopped (@ 2 cups) 1/3 c Pancetta, finely chopped
- 2
For Boneless Duck in Sguazet: ============================= Pat the duck dry
- 3
Heat 1/4 cup of olive oil in a heavy large casserole over high heat
- 4
Add duck and sprinkle with salt and pepper
- 5
Cook over high heat, stirring often, until lightly golden
- 6
About 10 minutes) Strain off about 3/4 of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole, and sprink
- 7
Saute until golden, about 8 minutes
- 8
Add chicken livers, heat and stir for 2 minutes