Gragnano Mafaldine Pasta dei Campi with Duck Confit

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.

November 5, 2015

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.

Search Recipes

Gluten Free Chocolate Brownies

Gluten Free Chocolate Brownies

Next Recipe