The tender and moist duck meat blends well with pasta and mushrooms in this hearty dish.
|4 g||dried (porcini) mushrooms||2 tbsp|
|1/2||red onions, finely chopped||80 g|
|6||button (white) mushrooms, thinly sliced||80 g|
|1/4 cup||frozen peas||30 g|
|1||duck legs confit||140 g|
|160 g||gluten free/wheat free penne||2 cups|
|2 tsp||olive oil||10 mL|
|1/4 cup||demi-glace sauce||65 mL|
|1 tbsp||Parmesan cheese, grated||3 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- In a small bowl, soak the porcini mushrooms in ½ cup of warm water until softened, about 20 min.
- While the porcini are softening, prepare the vegetables: Finely chop the onion and thinly slice the fresh white mushrooms. Cook the small peas, still frozen, by blanching them about 3 min in a small pot of boiling salted water. Drain them and set aside.
- Using a microwave, heat the duck legs confit about 1 ½ min at high power. Remove and discard the skin and bones, then set the meat aside.
- To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
- Heat the oil in a skillet over medium heat. Add the onion then sauté until it becomes translucent, about 3 min. Add the fresh sliced white mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, about 3 min.
- Lift the porcini mushrooms out of the soaking liquid, then add them to the skillet. Sauté 1 min. Pour the soaking liquid through a sieve (lined with a dampened paper towel to eliminate any grit) then add it to the skillet. Stir in the duck meat, cooked peas, and demi-glace. Season with a little salt and pepper. Heat gently through.
- Drain the pasta, then pour it into the pan. Mix well, sprinkle with the grated parmesan, then serve.
Nutrition Facts Table
per 1 Serving (240g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc
- Good source of :
- Fibre, Iron, Selenium, Vitamin D
- Excellent source of :
- Phosphorus, Potassium
- Free :
- Added Sugar
|Meat and Alternatives||1 ½|