Pappardelle with Duck Breast, Porcini, and Brandy Sauce

Recipe adapted by Greg Strahm from Lynora's Italian Restaurant

Pappardelle with Duck Breast, Porcini, and Brandy Sauce

Serves:

Prep Time:

15 minutes

Cook Time:

30 minutes

This recipe is my recreation of a dish called Pappardelle All' Anatra. It is on the menu of one of the best Italian restaurants in our area, Lynora's. I had to recreate it from my memory of the flavors on the plate. I did ask but alas I was not able to procure the actual Lynora's recipe. However, after tasting my version, I believe I have come as close as I could get without the luxury of having the actual recipe from the kitchens of Lynora's.

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Ingredients:

4:

duck breasts, skin on but trimmed
1 1/2 cups:

frozen porcini mushrooms, thawed and choppped

(save liquid from thawing)
2/3 cup:

boiling water
1 pound:

uncooked pappardelle pasta
1 tablespoon:

olive oil
1/4 cup:

finely chopped shallot
1/3:

large cloves garlic, minced
1/4 cup:

dry sherry
1/4 cup:

cognac
2/3 cup:

Parmigiano-Reggiano, freshly grated
2/3 cup:

heavy cream
4:

fresh sage leaves, chopped
Parmigiano-Reggiano, shaved for garnishing
salt and freshly ground black pepper, to taste
a drizzle white truffle oil, or black truffle oil
Italian flat leaf parsley, chopped for garnish

Directions:

1:

Score fat on breasts, salt and pepper the duck breasts on each side, then sear them in a medium saute pan on medium-high heat for about four minutes on skin side to render the duck fat and two minutes on skinless side.
2:

Transfer duck breasts to a baking sheet and roast in a 400° F oven until internal temp of 135° F. on a meat thermometer (about 15 minutes).
3:

Remove from oven, cover and set aside. Duck will be a perfect medium after resting covered for 10 minutes.
4:

If using thawed porcinis, chop and reserve any liquid created from thawing. SEE NOTES BELOW
5:

Cook pasta salted boiling water until al dente.
6:

Drain but reserve 1/2 cup of pasta water and set aside.
7:

In a large skillet over medium-high heat, heat EVOO and add shallots, and garlic. Sauté 5 minutes, stirring frequently to keep from browning.
8:

Add porcini, sherry, brandy,and a heavy pinch of salt. Continue cooking until the liquid evaporates.
9:

Slice duck breast into 1/4 inch slices
10:

Add cooked pasta, 1/4 cup reserved cooking liquid and the reserved porcini liquid, 1/3 cup grated parmesan cheese, heavy cream, chopped sage, sliced duck, and salt and pepper to taste.
11:

Drizzle with truffle oil and toss.
12:

Plate and garnish with a sprinkling of shaved Parmigiano-Reggiano and chopped parsley.