DUCK PASTA RECIPES RECIPES

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CREAMY DUCK SPAGHETTI RECIPE | ALLRECIPES



Creamy Duck Spaghetti Recipe | Allrecipes image

This creamy duck spaghetti is the perfect blend of a well-rounded pasta with the rare twist of duck.

Provided by Bistrocrate

Categories     Meat and Poultry    Game Meats    Duck

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

1 pound ground duck meat
1 (32 ounce) carton chicken broth (such as Progresso®)
1 (28 ounce) can crushed tomatoes with basil (such as Muir Glen®)
12 ounces spaghetti
½ cup heavy whipping cream
¼ teaspoon red pepper flakes

Steps:

  • Heat a large saucepan over medium-high heat; add ground duck. Cook and stir until no longer pink, 5 to 7 minutes. Drain and discard fat.
  • Stir chicken broth, crushed tomatoes, spaghetti, heavy cream, and red pepper flakes into the duck. Reduce heat to medium. Cook, stirring frequently, until pasta is tender and sauce is thick and creamy, 15 to 20 minutes.

Nutrition Facts : Calories 355.8 calories, CarbohydrateContent 52.7 g, CholesterolContent 48.5 mg, FatContent 10.4 g, FiberContent 4.3 g, ProteinContent 13.8 g, SaturatedFatContent 5.2 g, SodiumContent 909.2 mg, SugarContent 2.3 g

PASTA WITH TUSCAN DUCK SAUCE RECIPE - NYT COOKING



Pasta With Tuscan Duck Sauce Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 2 hours

Yield 3 to 4 main-course servings

Number Of Ingredients 7

2 duck legs
1 medium onion, chopped
Salt and pepper
1 1/2 cups dry red wine
1 28-ounce can plum tomatoes, chopped
1 pound cut pasta, like penne
Grated pecorino Romano or Parmesan

Steps:

  • Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
  • Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
  • Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
  • Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.

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CREAMY DUCK SPAGHETTI RECIPE | ALLRECIPES
This creamy duck spaghetti is the perfect blend of a well-rounded pasta with the rare twist of duck.
From allrecipes.com
Total Time 25 minutes
Category Meat and Poultry, Game Meats, Duck
Calories 355.8 calories per serving
  • Stir chicken broth, crushed tomatoes, spaghetti, heavy cream, and red pepper flakes into the duck. Reduce heat to medium. Cook, stirring frequently, until pasta is tender and sauce is thick and creamy, 15 to 20 minutes.
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DUCK CONFIT PASTA RECIPE - FOOD.COM
Make and share this Duck Confit Pasta recipe from Food.com.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 956 per serving
  • serve.
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This clever confit duck ragù recipe uses time-saving products to produce a satisfying, flavourful midweek meal for two. It’ll make you look like a pro at pulling dinner out of the bag and is perfect for when a special occasion such as Valentine’s Day falls on a weeknight. Got more time on your hands and want to really impress your guest? Prepare these roast duck breasts with Agen prunes and armagnac.
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  • Stir the pasta through the ragù with a splash of the reserved cooking water and half the Gruyère. Season and serve with the rest of the cheese and fresh herbs.
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CAVATELLI WITH DUCK AND MUSHROOM | PASTA RECIPE | NO ...
In this recipe video, I show you how to make Cavatelli with Duck and Mushrooms. I gotta admit that this recipe is a bit of a rip off on one I had at One Market in San Francisco. I love to get ideas from resturants I visit, and while I never get, or even ask, for recipes, I do a decent job just getting "close enough". In this case, close enough turned out to be delicious! The combination of the duck and mushrooms, make a wonderful sauce that is savory, earthly and rich. And while the cavatelli, is an interestingly shapped pasta, that goes really well with the sauce, you can easily swap out other shapes. For the full write up and list of ingredients, head over to the recipe page linked below. Hope you enjoy it!
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  • While I would certainly not claim to be a restaurant quality cook, let alone a fine dining chef, I do get a ton of menu ideas from restaurants, and believe with some core cooking techniques, I can make some pretty good versions of their specialities.  This is a recipe for Cavatelli with Duck and Mushrooms that is based on a dish I had at One Market in San Francisco.  I had to go by memory, and I’m sure that the restaurant used ingredients and techniques that I don’t, but that doesn’t make the dish any less delicious.  I’ve also simplified it so that just about anyone can make without much muss or fuss.  Hope you enjoy it as much as I do! Recipe Overview and Keys to Success To make the best Cavatelli with Duck and Mushroom just make sure to do the following: Cavatelli is a short pasta, rolled over on itself, and it may be a bit hard for you to find.  If so, just swap out penne, orecchiette, or your favorite pasta.  Just make sure you don’t over cook it.  Take it out of the water at al dente and finish it off in the sauce I look to cook the mushrooms first, and until they are well done, with just about all the water evaporated out.  That gives them a nice firm texture, and a great flavor. There isn’t really a good substitute (that I know of) for the duck confit.  Obviously, you can swap it out for chicken, or anything else, but the flavor, textures will be hugely different and unlike a lot of swaps, will really change the dish.  The duck confit should be available in specialty grocery markets, and many grocery stores The type of mushrooms and greens however, can be swapped pretty easily; use just about any mushroom or green you’d like RECIPE FOR CAVATELLI WITH DUCK AND MUSHROOM Ingredients for Cavatelli with Duck and Mushroom (for 4) 2/3 lbs of cavatelli pasta 1 duck leg confit 2 diced shallots 2 minced garlic cloves 1 cup sliced crimini mushrooms 1 cup baby spinach 3/4 cup chicken stock 1/4 cup grated parmesan cheese 2 tablespoons of butter Large pinch of fresh rosemary Making the Cavatelli with Duck and Mushroom Remove the duck leg from the package, and place in cold pan.  Put it into a 250 degree oven for about 20 minutes so that it softens and is easier to shred While the duck heats, sauté the mushrooms over medium high heat in a large sauté pan, until the mushrooms are well cooked Bring a pot of salted water to the boil while the mushrooms cook Remove the duck from the oven and use a fork to pull the meat off the bone, and separate into bite size pieces Add the shallots and garlic to the mushrooms, and season with salt and pepper; cook over medium heat until the shallots soften Drop the pasta in the boiling water and cook until al dente While the pasta cooks, turn the heat up on the mushrooms to high, and add the chicken stock, rosemary, and the shredded duck pieces Reduce the stock by half Once al dente, drain the pasta well, and add to the mushrooms/duck sauce Season with salt and pepper, and toss together for a few minutes Turn the heat off, and add the greens, parmesan cheese and the butter; toss to combine Serve it up in a pasta bowl and garnish with a bit more grated parmesan cheese Wine Recommendation I love to match regional foods to wines when I can.  While I don’t say every pasta dish is Italian, I certainly would say this Cavatelli dish has some Itailian roots.  With the mushrooms and duck, it is also pretty rich and can stand up to some big, tannic reds.  Try a Barolo with this one and I don’t think you’ll be disappointed.
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VENETIAN DUCK RAGU RECIPE | BBC GOOD FOOD
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Main course
Cuisine Italian
Calories 505 calories per serving
  • Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
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BOWTIE PASTA WITH SMOKED DUCK, MUSHROOMS AND BACON ...
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