Whole Wheat Spaghetti With Duck Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | May 1995 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Dried porcini mushrooms |
| about 3/4 ounce | ||
| 2 | c | Hot water |
| 1/4 | c | Olive oil |
| 1 | Duck, boned skinned | |
| meat cut into | ||
| 1-inch pieces | ||
| bones reserved 5- | ||
| to 6-pound | ||
| 3 | Onions, chopped | |
| 1/3 | c | Chopped pancetta or bacon |
| 1/2 | lb | Chicken livers, trimmed |
| coarsely | ||
| chopped | ||
| 2 | Bay leaves | |
| 1 | Sprig fresh rosemary | |
| 4 | Whole cloves | |
| 1 | c | Dry white wine |
| 3 | T | Tomato paste |
| 3 | c | Canned low-salt chicken |
| broth | ||
| 1 | lb | Bigoli, whole wheat |
| spaghetti or | ||
| spaghetti | ||
| Freshly grated Parmesan | ||
| cheese | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Place dried porcini mushrooms in medium bowl. Add 2 cups hot water. Let porcini stand until softened, about 30 minutes. Drain porcini; reserve soaking liquid. Coarsely chop porcini. Heat oil in heavy large Dutch oven over medium-high heat. Add duck meat and bones. Saute until golden, about 8 minutes. Drain off all but 1 tablespoon fat. Add onions and pancetta. Saute until golden, about 5 minutes. Add chicken livers and porcini and saute 2 minutes. Add bay leaves, rosemary and cloves; saute 5 minutes. Add wine and simmer until almost all liquid evaporates, stirring often, about 4 minutes. Mix in tomato paste. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Bring to boil. Reduce heat and simmer until meat is tender, about 1 hour. Discard bones, bay leaves, rosemary and cloves from sauce. Skim any fat from surface. Simmer sauce until thickened to sauce consistency, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead; chill. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large bowl. Spoon half of duck sauce over pasta. Toss pasta briefly to coat. Spoon remaining duck sauce over. Sprinkle with Parmesan cheese and serve. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 6319 Calories (kcal); 563g Total Fat; (82% calories from fat); 196g Protein; 75g Carbohydrate; 1960mg Cholesterol; 1407mg Sodium Food Exchanges: 0 Grain(Starch); 26 Lean Meat; 12 Vegetable; 0 Fruit; 98 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3325
Calories From Fat: 1574
Total Fat: 178.3g
Cholesterol: 673.4mg
Sodium: 9221.5mg
Potassium: 4436mg
Carbohydrates: 103.2g
Fiber: 20.9g
Sugar: 28.9g
Protein: 287.6g