| 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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