academia barilla  December 2008
   

Chef Network’s Christmas Recipes: Chef Doug D’Avico presents Pasta with Duck Confit, Crimini Mushrooms, Asparagus and Parmigiano

We asked our guest Chefs from the Italian Food Lovers Chef Network [...]

We asked our guest Chefs from the Italian Food Lovers Chef Network to share with us some gourmet recipes that can be the centerpiece of you Christmas meal. Today Chef Doug D’Avico from Trattoria N.10 in Chicago teach us how to prepare a yummy pasta dish: Farfalle Pasta with Duck Confit, Crimini Mushrooms, Asparagus and Parmigiano Reggiano.

Ready? Let’s go to the kitchen!

FARFALLE PASTA WITH DUCK CONFIT, CRIMINI MUSHROOMS, ASPARAGUS AND PARMIGANO REGGIANO
A recipe by Chef Doug D’Avico
(serves 4-6)

INGRDIENTS

- 1 pound Barilla Pasta (we use the Farfalle shape, but any will do)
- 1 pound Home made or store bought Duck Confit
- 8 ounces of Crimini mushrooms, washed and sliced
- 1/2 bunch asparagus, cut in 1” pieces, discarding tough ends
- 1 bag of pearl onions (around 4 ounces), skins removed
- 2 1/2 cups fresh chicken stock or a good quality store bought
- 1 cup homemade Demi Glace or a store bought Glace di Veau
- 1 clove of garlic, chopped
- 1/2 stick unsalted butter
- 4 oz Academia Barilla Parmigiano Reggiano, grated
- 1 oz Toasted Pine Nuts
- Academia Barilla 100% Italian extra virgin olive oil
- Academia Barilla Natural Sea Salt with Orange Zest
- fresh ground black pepper, to tast

PREPARATION

Fill a large pan with water, large enough to cook the pasta in, bring to a boil and season to taste with salt.

Remove the bones and skin from the duck, break it up into nice size pieces as it will shred when warmed. Set aside.

In a large pan (6 to 8 qt pan) warm over med –high heat, when pan is warm add the pearl onions and 1 tablespoon olive oil and sauté to brown the out side of the onions, about 4 minutes, if the heat gets to hot turn down the heat as to not burn the pan. Remove the onions and in the same pan sauté the mushrooms with 1 tablespoon of the olive oil and the chopped garlic sauté for another 3-4 minutes.

Return the onions to the pan and add the chicken stock and Demi Glace. Bring to a boil and reduce heat to a medium and reduce the liquid by half. While this is going on cook your pasta as per the directions on the box.

When the pasta is almost done, you are going to throw you asparagus pieces in the water with the pasta (do not over cook the pasta al dente is best) and cook for 45 seconds. Drain thoroughly and add the pasta and asparagus to the sauce reduction.

Academia Barilla Chefs

Add the duck to the pan and cook till the sauce is to the consistency that you like. One step you can take before starting all the cooking is to put the duck bones and scraps into a sauce pan with the chicken stock and Demi Glace and reduce by half ahead of time. You want the sauce to be able to coat the pasta and not be too soupy. The time it takes on the reduction depends on the chicken stock.

When the sauce is done finished remove from heat and add the butter and half the Parmigiano. Toss and season to taste with salt and fresh ground pepper. Pour into serving bowl and garnish with the toasted pine nuts.

Serve the extra Parmigiano Cheese on the side to your guests.

Thank you Chef D’Avico for sharing this Christmas recipe and the Chef tips. Merry Christmas to you from both the Italian Food Lovers readership and blogging team!

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