Main Dishes

Duck alla Menta con Porcini e Tagliatelle con Crema Sherry


At the Grand Hotel in Rome, myself and the fellow chefs that I worked with would have cooking competitions amongst ourselves. This dish, one of my absolute favorites, helped me to win a contest amid my peers. Duck acts like a sponge absorbing the spices and flavors. In this recipe, one can taste the mint throughout with each bite. For this dish, I recommend pairing it with Grignolino - a light red wine.

• 1 lb of tagliatelle
• 2 slices of pancetta diced
• 4 ounces of butter
• 4 ounces of porcini mushroom
• 1/2 red onion diced
• 4 oz of porcinis deconstituted
• 1 pint of cream
• 1 tblspn cracked black pepper
• 4 oz liquid chicken stock

For the duck prepartion:
• 8 ounces of duck breast
• 1 strip of bacon
• 2 teaspoons of chopped garlic
• 8 leaves of mint
• 2 ounces of olive oil
• 1 ounce of butter
•For the duck preparation, take the duck breast and roll it in salt, pepper, chopped garlic, olive oil and melted butter. Take a strip of bacon and place on top of the duck, and also , 3 pieces of fresh mint on top. Place this in the refrigerator for about a half hour •Remove the duck from the fridge and place in the oven at 325ºF for 20 minutes •Meanwhile, in a skillet, on medium heat, place the butter, onion, pancetta, and garlic •After softening the ingredients in the skillet, add the sherry to deglaze and stir for a couple minutes. (At the same time, begin boiling the pasta in a pot - this should take about 7 minutes •Add the cream to the skillet and wait for it to 'jump' - look for it to start bubbling •Add cracked black pepper, chicken stock and 5 leaves of mint •Remove the duck from the oven and slice very thinly at a 45º angle. and set aside •Remove the pasta from the pot and add directly to the sauce •Plate the pasta and add 5-7 strips of duck on top of the pasta. •Garnish with fresh parsley and romano


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