Tagliatelle Porchini & Duck
This creamy duck and porcini tagliatelle recipe is a hearty and flavorful dish that combines tender duck slices with earthy porcini mushrooms in a rich and velvety tomato cream sauce. Enjoy this indulgent meal served with al dente tagliatelle pasta and topped with a generous sprinkle of grated Parmesan cheese. It's a comforting and satisfying dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 200 gr of duck breast, or a large one
- 30 gr of dried porchini mushroom
- 500 gr of tagliatelle egg pasta
- 80gr of fine diced white onion
- 2 cloves of garlic
- 500 gr of cooked tomato sauce
- 200 ml of double cream
- salt
- black pepper
- grated parmesan
Instructions
- Pre heat frying pan, fry the duck breast on both sides. Remove and slice in to 0.5 cm slices
- Using the same frying pan, add the garlic till it gets brown and remove it. Then add the onions,stir till soft, add the duck slices and the porchini mushrooms with 50ml of water from the porchini to give more flavour. cook for 3 to 4 minutes till the stock reduced. Then add the tomato sauce and cream. Season to your liking with salt and pepper. Turn the heat low.
- Place a sauce pan in the cooker with water, bring it to boil, then add the pasta with two tea spoons of salt and a table spoon of veg oil so it prevents pastas to stick together. Stir every two minutes so they don't stick.
- When pastas are cooked, drain them, then put in to the sauce giving a good stir. Then serve with some grated parmesan in
Yield
Serves 4
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