Name: Smoked Duck, Sweet Corn, and Mushroom Pasta
Ingredients: 2 tb Duck fat; 1 c Minced onions; 2 Ears Sweet corn; 4 c Assorted exotic mushrooms; Salt; to taste; Freshly-ground black pepper; to taste; 1 lb Smoked duck; julienned; 1 tb Chopped garlic; 2 c Heavy cream; 1 lb Fresh angel-hair pasta; 1/2 c Grated Parmigiano-Reggiano cheese; Drizzle of white truffle oil; 2 tb Chopped chives

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Main dish, Duck, Pasta, Poultry	4	Servings

INGREDIENTS

2	tb	Duck fat
1	c	Minced onions
2		Ears Sweet corn
4	c	Assorted exotic mushrooms
		Salt; to taste
		Freshly-ground black pepper; to taste
1	lb	Smoked duck; julienned
1	tb	Chopped garlic
2	c	Heavy cream
1	lb	Fresh angel-hair pasta
1/2	c	Grated Parmigiano-Reggiano cheese
		Drizzle of white truffle oil
2	tb	Chopped chives

INSTRUCTIONS

Bring a pot of salted water to a boil.
In a large saute pan, heat the duck fat. When the fat has melted, add the
onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a
sharp knife, remove the corn from the cob. Add the corn to the sauteed
onions and continue to cook for 2 minutes. Add the mushrooms and saute for
2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and
garlic. Continue to saute for 2 minutes. Stir in the cream and bring the
liquid to a simmer. Simmer the sauce, over medium heat, until the cream
coats the back of a spoon, about 4 to 6 minutes.
Cook the pasta in the boiling water until cooked al dente, about 4 to 6
minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with
the cream mixture. Add the cheese, truffle oil and chives. Toss until all
the ingredients are incorporated. Season the pasta with salt and pepper.
Mound the pasta in the center of each plate and serve.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
11-10-1997
Recipe by: Emeril Lagasse

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