Pappardelle with Boneless Duck in Sguazet Pt 2 (Duck)
| Yield: | 6 Servings |
| Categories: | Poultry |
| 5 | lb | Duck, boned, fat removed, |
| DIVIDER | -- cut into 1 inch pieces | |
| 1/4 | c | Oil, olive |
| 3 | md | Onions, chopped (@ 2 cups) |
| 1/3 | c | Pancetta, finely chopped |
| DIVIDER | -- (Italian, dry cured | |
| DIVIDER | -- unsmoked bacon) OR | |
| 1/3 | c | Bacon |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1/2 | c | Livers, chicken, chopped |
| 1/2 | c | Mushrooms, porcini, dried |
| DIVIDER | -- (@1 oz) soaked in 2 | |
| DIVIDER | -- cups of hot water for | |
| DIVIDER | -- 30 minutes | |
| 2 | Bay leaves | |
| 1 | sm | Rosemary, fresh, branch OR |
| 1 | ts | Rosemary, dried, chopped |
| 4 | Cloves, whole | |
| 1 | c | Wine, white, dry |
| 3 | tb | Paste, tomato |
| 3 | c | Stock, chicken ** |
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