Smoked Duck, Sweet Corn, and Mushroom Pasta

Name: Smoked Duck, Sweet Corn, and Mushroom Pasta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons duck fat; 1 cup minced onions; 2 ears sweet corn; 4 cups assorted exotic mushrooms; Salt and black pepper; 1 pound smoked duck, julienned; 1 tablespoon chopped garlic; 2 cups heavy cream; 1 pound angel hair pasta; 1/2 cup grated Parmigiano-Reggiano; Drizzle white truffle oil; 2 tablespoons chopped chives; Fresh truffle shavings, for garnish, optional

Recipe courtesy of Emeril Lagasse

Show: Emeril Live

Episode: A Hunter's Feast

Smoked Duck, Sweet Corn, and Mushroom Pasta

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1001

Total Fat

68

Saturated Fat

32

Carbohydrates

71

Dietary Fiber

4

Sugar

9

Protein

28

Cholesterol

179

Sodium

833

Total: 40 min
Prep: 20 min
Cook: 20 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1001

Total Fat

68

Saturated Fat

32

Carbohydrates

71

Dietary Fiber

4

Sugar

9

Protein

28

Cholesterol

179

Sodium

833

Total: 40 min
Prep: 20 min
Cook: 20 min

Ingredients

2 tablespoons duck fat

1 cup minced onions

2 ears sweet corn

4 cups assorted exotic mushrooms

Salt and black pepper

1 pound smoked duck, julienned

1 tablespoon chopped garlic

2 cups heavy cream

1 pound angel hair pasta

1/2 cup grated Parmigiano-Reggiano

Drizzle white truffle oil

2 tablespoons chopped chives

Fresh truffle shavings, for garnish, optional

Directions

Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes.
Meanwhile, cook the pasta in the boiling water until cooked al dente, about 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate, garnish with fresh truffle shavings, if desired, and serve.