Fresh pasta with magret de pato and some mushrooms of your choice. I propose shitake or boletus, but you can also put a mixture or some humble mushrooms. You can substitute the fresh duck breast for cured duck ham; in this case, sauté the mushrooms with a little oil, since we do without the fat of the bird. The truffle oil is the magic touch: it will give you a scent like no other.

Pasta with mushrooms and duck

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Delicious dish of Pasta with mushrooms and duck, two ingredients that combine very well and that makes it a spectacular dish

Ángela

Kitchen: cuisine
Recipe type: pasta
Rations: 4

Total time:

Ingredients

600gr of duck breast
400 gr. shitake, boletus, or assorted mushrooms
400 g of fresh pappardelle pasta
Truffle oil
Grated parmesan

Preparation

In a very hot pan or grill, without any oil, brown the magret, 4-5 minutes on the part with the skin, and another 2-3 minutes on the other side. Reserve on a hot or covered plate.
In the same frying pan, with the fat that the duck has released, sauté the mushrooms, well until they have released all their juices and a thick sauce is formed.
Cook the pasta in plenty of boiling salted water following the manufacturer's instructions and leaving it al dente. Meanwhile, carve and slice the magret. Strain the pasta.
Immediately assemble the plate. Put a couple of tablespoons of mushrooms on each plate, some duck fillets and water with the juice from the pan.
Water the whole with a little truffle oil, sprinkle some grated Parmesan and some fresh herbs or a few sprigs of red chilli.

Image: ifoodtv

Recetín

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