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On the Side/Sauces


Recipe info
Category: On the Side/Sauces
Rating: 0.00
Contributor:n/a

Whole Wheat Spaghetti with Duck Sauce







Categories: May 1995
Yield: 1 servings

1/2 c Dried porcini mushrooms;
-(about 3/4 ounce)
2 c Hot water
1/4 c Olive oil
1 Duck; boned, skinned,
; meat cut into
; 1-inch pieces,
; bones reserved (5-
; to 6-pound)
3 md Onions; chopped
1/3 c Chopped pancetta or bacon
1/2 lb Chicken livers; trimmed,
-coarsely
; chopped
2 Bay leaves
1 lg Sprig fresh rosemary
4 Whole cloves
1 c Dry white wine
3 tb Tomato paste
3 c Canned low-salt chicken
-broth
1 lb Bigoli; (whole wheat
; spaghetti) or
; spaghetti
Freshly grated Parmesan
-cheese

Place dried porcini mushrooms in medium bowl. Add 2 cups hot water. Let
porcini stand until softened, about 30 minutes. Drain porcini; reserve
soaking liquid. Coarsely chop porcini.

Heat oil in heavy large Dutch oven over medium-high heat. Add duck meat and
bones. Saute until golden, about 8 minutes. Drain off all but 1 tablespoon
fat. Add onions and pancetta. Saute until golden, about 5 minutes. Add
chicken livers and porcini and saute 2 minutes. Add bay leaves, rosemary
and cloves; saute 5 minutes. Add wine and simmer until almost all liquid
evaporates, stirring often, about 4 minutes. Mix in tomato paste. Add broth
and reserved mushroom soaking liquid, leaving any sediment in bowl. Bring
to boil. Reduce heat and simmer until meat is tender, about 1 hour.

Discard bones, bay leaves, rosemary and cloves from sauce. Skim any fat
from surface. Simmer sauce until thickened to sauce consistency, about 10
minutes. Season with salt and pepper. (Can be made 1 day ahead; chill.
Bring to simmer before using.)

Cook pasta in large pot of boiling salted water until tender but still firm
to bite. Drain well. Transfer pasta to large bowl.

Spoon half of duck sauce over pasta. Toss pasta briefly to coat. Spoon
remaining duck sauce over. Sprinkle with Parmesan cheese and serve.

Serves 6.

Bon Appetit May 1995


Per serving: 6319 Calories (kcal); 563g Total Fat; (82% calories from fat);
196g Protein; 75g Carbohydrate; 1960mg Cholesterol; 1407mg Sodium Food
Exchanges: 0 Grain(Starch); 26 Lean Meat; 12 Vegetable; 0 Fruit; 98
1/2 Fat; 0 Other Carbohydrates


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