Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Smoked Duck, Corn And Mushroom Pasta
Famous Authors (View All Authors)
Poultry - Smoked Duck, Corn And Mushroom Pasta Post by :starr.angel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1817

Click below to download : Poultry - Smoked Duck, Corn And Mushroom Pasta (Format : PDF)

Poultry - Smoked Duck, Corn And Mushroom Pasta

2 ears of sweet corn
4 cups assorted exotic mushrooms
Salt and black pepper
1 pound smoked duck, julienned
1 tablespoon chopped garlic
2 cups heavy cream
1 pound fresh angle hair pasta
1/2 cup grated Parmigiano-Reggiano cheese
Drizzle of white truffle oil
2 tablespoons chopped chives


Boil a pot of salted water.

Heat duck fat in a large saute pan. 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 corn from the cob. Add corn to the sauteed onions continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season with salt and pepper.

Add duck and garlic continue to saute for 2 minutes. Stir in cream and bring liquid to a simmer.

Simmer 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 pasta with cream mixture.

Add cheese, truffle oil, and chives. Toss until all ingredients are incorporated. Season with salt and pepper.

Mound pasta in the center of each plate and serve. Yield: 4 to 6 servings
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Duck -  Welch Salt Duck Poultry - Duck - Welch Salt Duck

Poultry - Duck -  Welch Salt Duck
Note: A “double” is double saucepan or a “bain marie”. Salt Duck “For a common-sized duck a quarter of a pound of salt, to be well rubbed in and re-rubbed, and turned on a dish every day for three days, then wash all the salt off clean, put it into a double with half a pint of cold water to the pound, and let it simmer steadily for two hours. Salt boiled duck, with white onion sauce, is much better than roast duck.” (Ms. Freeman’s comment "I usually add an onion, a bouquet garni and a few black peppercorns)". Onion Sauce:
PREVIOUS BOOKS

Poultry - Duck -  Roast Duckling With Cherry Sauce Poultry - Duck - Roast Duckling With Cherry Sauce

Poultry - Duck -  Roast Duckling With Cherry Sauce
2 ducklings (4 1/2 to 5 lb.) salt and pepper paprika Cherry Sauce: 2 (No. 303) cans pitted dark sweet cherries 1/4 cup pan drippings 1 cup giblet broth or bouillon 1/2 cup cherry syrup hot cooked rice grated peel of 1 orange 2/3 cup fresh orange juice 1 tsp. Worcestershire sauce 1 cup currant jelly duckling livers, cooked and sliced Thaw duckling. Remove giblets and neck. Wash duckling, drain and pat dry. Score skin with sharp knife over entire duckling at intervals of one-inch. Season generously inside and out with salt, pepper and paprika. Fasten neck skin to back with
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT