| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | American | Game | 4 | Servings |
INGREDIENTS
| 4 | Fresh ducks; 4.5 – 5 lbs | |
| Salt & pepper to taste | ||
| 1 | qt | Dry red wine |
| 4 | ts | Cooking oil |
| 4 | ts | Butter |
| 8 | ts | Chopped shallots |
| 4 | Golden delicious apples; peeled & sliced | |
| 24 | Whole chestnuts; roasted, peeled & sliced | |
| 1 1/2 | c | Heavy cream |
| 24 | oz | (dry) hazelnut fettuccine (see recipe) |
| 1/2 | c | Softened butter |
INSTRUCTIONS
Remove duck breast from each duck carcass. Place skinless breast between folded sheet of aluminum foil,flatten breast w/ meat cleaver. Season w/ salt & pepper. Marinate duck breasts in red wine 25-30 min. Remove duck breasts from marinade, refrigerate until ready to be cooked. Heat cooking oil & butter in saute pan. When very hot,brown duck breasts on both sides. Place browned duck breasts in 350 F oven just until pasta is done,3-6 min. Remove most of cooking oil & butter mixture from pan. Add chopped shallots & saute 2-3 min. Add sliced apples & sliced chestnuts to pan,cook 3-4 min. Add heavy cream,allow to simmer w/other ingredients 2-3 min. While this simmers,cook pasta in boiling salted water 3-4 min. Remove pasta from water,drain thoroughly,& toss w/softened butter. Place pasta in serving dish,remove duck breasts from oven,place on pasta. Top w/ sauce. THE TRELLIS DUKE OF GLOUCESTER ST.;WM'SBURG WINE:STAGS LEAP GAMAY BEAUJOLAIS From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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