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Pappardelle With Boneless Duck In Sguazet Pt 2 (duck)

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CATEGORY CUISINE TAG YIELD
Meats Italian F, Masterchefs, New york, Poultry 6 Servings

INGREDIENTS

5 lb Duck, boned fat removed
cut into 1 inch pieces
1/4 c Oil, olive
3 Onions, chopped @ 2 cups
1/3 c Pancetta, finely chopped
Italian dry cured
unsmoked bacon OR
1/3 c Bacon
Salt, to taste
Pepper, to taste
1/2 c Livers, chicken chopped
1/2 c Mushrooms, porcini dried
@1 oz soaked in 2
cups of hot water for
30 minutes
2 Bay leaves
1 Rosemary, fresh branch OR
1 t Rosemary, dried chopped
4 Cloves, whole
1 c Wine, white dry
3 T Paste, tomato
3 c Stock, chicken **

INSTRUCTIONS

* See other recipe for Chicken Stock.  For Boneless Duck in Sguazet:
=============================  Pat the duck dry.  Heat 1/4 cup of olive
oil in a heavy large casserole over high heat.  Add duck and sprinkle
with salt and pepper.  Cook over high heat,  stirring often, until
lightly golden.  (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 sprinkle with salt and  pepper. Saute until golden,
about 8 minutes.  Add chicken livers, heat and stir for 2 minutes.
Meanwhile, strain the soaked porcini mushrooms, reserving the liquid.
Rinse them and chop them up coarsely.  Strain the liquid through a
fine sieve or cheesecloth and set aside.  To the casserole add
porcini, bay leaves, rosemary and cloves and stir for 5 minutes.  Add
the wine and cook, stirring, until wine is nearly evaporated. Add
tomato paste and simmer for 2 minutes, stirring to coat all
ingredients. Add reserved mushroom soaking liquid and Chicken Stock
and bring to a boil. Lower heat, cover partially, and simmer 45
minutes.  Remove bay leaves and any rosemary stems.  Skim fat from
surface and  adjust seasonings.  Set aside.  Go on to the next recipe
and cook the pappardelle and assemble.  Source:  New York's Master
Chefs, Bon Appetit Magazine  :  Written by Richard Sax, Photographs by
Nancy McFarland  :  The Knapp Press, Los Angeles, 1985  Chef:  Lidia
Bastianich, Felidia Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 945
Calories From Fat: 463
Total Fat: 51.6g
Cholesterol: 517.7mg
Sodium: 606.4mg
Potassium: 338.2mg
Carbohydrates: 11.8g
Fiber: 1.2g
Sugar: 3.3g
Protein: 96.6g


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