Gragnano Mafaldine Pasta dei Campi with Duck Confit

Gragnano Mafaldine Pasta dei Campi with Duck Confit

An exclusive mafaldine pasta recipe by chef Eduard Jaisler: mafaldine di Gragnano with duck confit, porcini mushrooms, apricots and macadamia nuts.

05 November, 2015
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serves for

8

total time

4 HR 0 MIN

ingredients

Duck Leg
6 each
Mirepoix
200 g
Tomato Paste
50 g
Red Wine
0.5 l
Port Wine
0.5 l
Bay
5 leaves
Duck Fond
1 l
Ginger
30 g
Star Anise
2 pieces
Butter
100 g, cold
Porcini Mushrooms
400 g
Apricots
100 g, dried and cubed
Macadamia Nuts
16 pieces, roasted
Parmesan Cheese
80 g
Salt
Pepper

Preparation

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.

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