PARPPARDELLE w/DUCK CONFIT, CHERRIES & ONION

By BobD

Ingredients

• Fennel seed, toasted 1/4 C
• Star anise, toasted 3 each
• Coriander seed, toasted 1/4 C
• Cinnamon stick 1 each
• Fresh sage, chopped 1 tsp
• Fresh thyme, chopped 2 TBS
• Muscovy duck leg, excess fat removed 1 each
• Salt as needed
• Rendered duck fat, clean 3 to 4 C
• Tart cherries 1/4 C
• Red wine vinegar 1/4 C
• Red wine 1/4 C
• Celery stalk, sliced 1/2 each
• Carrot, small, sliced 1 each
• Shallots, small, sliced 2 each
• Bay leaf 1 each
• Whole black peppercorns as needed
• Duck glace 1/2 C
• Port wine 1/2 C
• Scallion, green part only, chopped 1/8 C
• Fresh pappardelle 8 Oz

Details

Servings 2
Adapted from plateonline.com

Preparation

Step 1

1. Grind all the toasted spices and the cinnamon stick in a spice grinder until ground very fine, then add the chopped sage and thyme. Season the duck leg lightly with salt then cover with the ground herbs and spices. Cover with plastic and marinate, refrigerated, for at least 2 days.

2. Brush off the marinade and season again with salt. Place the leg in the bottom of a small saucepan and completely immerse in the rendered duck fat. Bring this to a very light simmer and then place in a 300 degree F oven until meat is very tender and almost falling off the bone, about 3 hours. Remove from fat and reserve.

3. Remove all the meat from the bone and pull into thin strips. Cut the skin into 1/8 inch-thick strips and slowly fry in the rendered duck fat until crispy. Meanwhile, in a small saucepan, combine the tart cherries, red wine vinegar and red wine. Simmer for five minutes, strain and reserve cherries. In another saucepan add celery, carrot, shallot, bay leaf and 3 peppercorns. Pour in the port wine and reduce to a glaze. Add duck glace and simmer, skimming the top for five minutes. Remove from heat and strain when the sauce will coat a spoon and has a balanced flavor. If a little more port or glace is needed, adjust sauce. Strain through a chinois and reserve.

4. In a warm sauté pan, add the duck sauce, duck and bloomed cherries and simmer until the flavor of the cherries is infused into the sauce. Then add 3/4 of the scallions. Cook the pappardelle in boiling salted water. Strain and toss with the duck and tart cherry mixture. Place in a large bowl and garnish with the remaining green onions and some dried cherries. Place the duck cracklings on top.