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An exclusive mafaldine pasta recipe by chef Eduard Jaisler: mafaldine di Gragnano with duck confit, porcini mushrooms, apricots and macadamia nuts.
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 8
Sear the duck leg in a large roasting pan, add mirepoix and roasted also.
Then add tomato paste and continue roasting-slowly!
Afterwards wipe off with redwine and portwine and boil down.
Then fill up with duck fond and add spices.
Preheat the oven to 160°C, the whole cover up and then braise for 2 hours in oven.
Take meat out of the sud and remove bones and skin.
The sauce happen through a micro mesh, reduce to the desired consistency, and than remount cold butter.
Take braised meat to the sauce, bring to the boil cutted apricots and porcini mushrooms.
Cook pasta for 5 minutes into salted water and afterwards continue cooking for 5 minutes in the sauce.
Divide the finishes pasta on 8 preheat plates, than plane Parmesan cheese and macadamia nuts on top.