| FARFALLE WITH DUCK CONFIT, ASPARAGUS AND PINENUTS |
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By Chef Douglas D'Avico (Trattoria No. 10- Chicago, IL)24 ounces veal stock, reduced to 8 ounces 20 ounces chicken stock 1/2 pound asparagus, cut in 1-1/2 inch pieces 1 pound Farfalle pasta 6 ounces Pearl onions 8-10 ounces pure olive oil 12 ounces Cremini mushrooms, washed and sliced 3 medium garlic cloves, chopped 10-12 ounces Duck confit (see ingredients below) 6 ounces Parmigiano-Reggiano, grated 3 ounces butter Kosher salt to taste Fresh ground pepper to taste 2 ounces toasted pine nuts Reduce veal stock and add to the chicken stock. Set aside. Bring pot of water to boil and season it with enough salt so you can taste it. Blanche off the asparagus and then shock it in cold water. Set aside. Cook pasta to al dente stage. When you strain the pasta, DO NOT shock in water. While you are cooking the pasta, you can start the dish. Use a pan large enough to use through the whole cooking process. Heat the pan to medium high. When hot, add the pearl onions and sauté with a little oil until golden in color. Add mushrooms to the onions. Add garlic and sauté for 3 to 4 minutes. Stir at all times to prevent burning. Add the chicken and veal stock to the pan and reduce by half. When reduced, add duck (see below) and asparagus and cook for 2 minutes. Add pasta. Stir evenly, coat, and make sure all ingredients are hot. Add half of the parmesan and the butter. Cook until the sauce coats the pasta evenly. Season to taste with salt and pepper. Pour into serving bowl and garnish with diced potatoes and pine nuts. Serve with remaining Parmesan on the side. Duck Confit 3 to 3-1/2 pounds duck legs 12 ounces Crisco Pure Canola Oil 12 ounces pure olive oil 2 bay leaves 2 garlic cloves, crushed 10 black peppercorns Kosher salt, large pinch The duck can be made a day in advance. Preheat the oven to 300ºF. In an ovenproof dish, lay the duck legs as flat as possible. Take a large pinch of kosher salt and sprinkle over the duck legs. Add bay leaves, garlic and peppercorns. Pour Crisco Pure Canola Oil over the legs and enough pure olive oil to just barely cover the duck legs. Place in a preheated oven for about 1 to 1-1/2 hours (it may take longer). You want to poach the duck legs until the meat is soft and will fall off the bone very easily. When the legs are fully cooked, pour off the fat and let cool until you can handle the meat. Pull all the meat from the legs and discard any fat, skin, and bones. Set aside until ready to use. |
