One of the best pasta sauces I have ever tasted.
- salt
- 2 tablespoons unsalted butter
- freshly ground pepper
- 1 tablespoon canola oil
- 12 ounces linguine
- 8 ounces white mushrooms sliced
- 3 ounces oysters mushrooms sliced
- 1 medium shallot finely minced
- 3 cloves garlic crushed and finely chopped
- 2 tablespoons fresh thyme
- 2 tablespoons fresh basil finely sliced
- 4 medium confit duck thighs warmed and pulled
- 1 1/2 cups demi-glace sauce
- 1/3 cup heavy cream 35%
- 2 tablespoons fresh chives chopped
- Carbohydrate 52.4489528648277 g
- Cholesterol 90.9362889396443 mg
- Fat 15.2202596808748 g
- Fiber 1.30148534724647 g
- Protein 12.8359832308609 g
- Saturated Fat 6.50711287021761 g
- Serving Size 1 1 Serving (196g)
- Sodium 34.7534742847445 mg
- Sugar 51.1474675175812 g
- Trans Fat 1.45817329313639 g
- Calories 393 calories
Step-by-step
- Bring salty water to boil. For flavour add herbs to it (thyme, etc ...), garlic and whatever you like until al dente. Follow the al dente instructions on the box. Remember the pasta will taste whatever you put in the water while cooking.
- In parallel warm up the oven to 350 F and put the confit duck legs in the oven for 10-15 minutes. Remove from heat and pull the flesh off the bones while discarding the skin.
- In a thick pan, melt the butter with the canola oil on medium heat.
- Stir fry the shallots and all the mushrooms with salt and pepper for 4 minutes , or until the mushrooms lose their water, on medium-high fire.
- Add the garlic to the pan and cook for 2 more minutes.
- Add parsley, thyme and basilic.
- Add the pulled duck then add the demi-glace sauce.
- Let the sauce reduce for 3 minutes
- Add the cream and let it reduce for 3 more minutes.
- Taste and adjust the salt and pepper.
- Drain the pasta and mix the duck and sauce and serve in a deep dish
Stir-frying sliced white and oyster mushrooms over medium-high heat requires immediate attention because premature crowding will cause the fungi to steam rather than brown, releasing excess moisture that ruins the foundational pan-fry.
- Bake the duck thighs at 350 degrees Fahrenheit for 10 to 15 minutes to render the remaining subcutaneous fat and yield meat that shreds cleanly away from the bone without tearing.
- Cook the linguine in heavily salted boiling water until it reaches the al dente threshold, remembering that pasta absorbs ambient salinity from the cooking liquid while starches hydrate.
- Maintain medium heat when combining butter and canola oil in a thick-bottomed pan to prevent milk solids from burning before the shallots soften.
- Simmer the demi-glace sauce and pulled duck for three minutes to concentrate the savory proteins before introducing the heavy cream, which requires an additional three minutes of reduction to coat the back of a spoon properly.
Using preserved duck confit provides an intense, cured depth of flavor and tender meat texture that fresh poultry simply cannot replicate without hours of braising. Final seasoning adjustments should always occur immediately before tossing the drained pasta into the sauce to guarantee even distribution.
