Farfalle with Duck, Wild Mushrooms and Rosemary Cream Sauce

Food Service Search Staff

INGREDIENTS:8 duck legs
¼ cup very coarse grilled black pepper
1 Tbsp. kosher salt
1 quart duck fat, melted (chicken fat can be substituted)
1 head of garlic, cut in half
½ bunch each rosemary, parsley, thyme

Mushrooms:
2 cups sliced shiitake mushrooms
2 cups sliced crimini mushrooms
2 Tbsp. garlic, minced (about 4 cloves)
2 Tbsp. olive oil

Cream Sauce:
2 garlic cloves, minced
2 shallots, chopped
¼ cup brandy
1 cup dry white wine
1 quart vegetable stock or chicken broth
1 bay leaf
8 fresh rosemary sprigs
4 peppercorns
3 cups heavy cream
2 Tbsp. butter

1 lb. farfalle or bowtie pasta, cooked
½ cup mixed herbs, chopped (parsley, tarragon, thyme)
1 Tbsp. butter, plus a little extra
½ cup each brunoise celery, carrots and leeks, blanched as needed for garnish, chopped herbs
as needed for garnish, ¼ cup fresh grated Parmesan cheese
½ cup tomato concasseDIRECTIONS: For the duck confit:
Trim fat from duck legs. Season with salt and pepper, and place in roasting pan. Cover legs with melted fat and add garlic and herbs. Cover and roast in a 375°F oven for about 1 ½ hours, until tender and almost falling off the bone. Cool, then pull meat from the bones, discarding fat and cartilage.

For the mushrooms:
Clean mushrooms and trim off stems. Slice thinly. Sauté garlic in olive oil until light gold. Add mushrooms and season with salt and pepper. Toss and cook until wilted and tender. Add a drop more oil if necessary. Cool and set aside.

For the sauce:
In saucepot, sweat garlic and shallots in butter until soft. Add the brandy; heat to burn off alcohol. Add wine and simmer until reduced by half. Add stock, bay leaf, one rosemary sprig and peppercorns. Bring to a boil then simmer until reduced by half. In separate pot, put heavy cream and one rosemary sprig. Bring to boil and let cream reduce by half. Season both pots with salt and pepper, then stir together. Strain through cheesecloth or sieve into the other pot and simmer over low flame until sauce is nappé.

To serve:
While pasta is cooking , put mushrooms, duck confit and 1 Tbsp. butter in sauté pan; toss and heat, then sprinkle with chopped herbs. Add vegetables and a touch more butter; toss until butter is melted. Drain pasta well and toss with the duck and vegetables. Ladle 2 ounces of sauce into each warm bowl, top with pasta and garnish with a rosemary sprig. Add chopped herbs, Parmesan and fresh tomato concasse if desired.SERVINGS:6 servingsFrom:From: Don Pintabona, Tribeca Grill, New York CityPHOTO CREDIT:Photo Credit: TASTE OF THE NFL/M.JENSEN PHOTOGRAPHY