This was supposed to be black pepper fettuccine with duck and cranberries but nobody told me that if I used coarse ground black pepper, I wouldn't be able to extrude the pasta through all the little holes in the pasta maker. Yup - guess I had a small brain fluff there, didn't I.
No matter, I just used storebought linguine and ramped up some different flavors on this one. The pasta sauce included sauteed onion, garlic, mushrooms, a touch of triple sec, heavy cream, a hint of nutmeg, a ton of black pepper and a garnish of orange zest. Oh and we can't forget the duck! This was the final package of leftover duck from that 6 pound bird the big guy cooked on the rotisserie a while ago and we have enjoyed every single solitary morsel of it, starting with the breasts for the first dinner, a little thigh meat for a fabulous duck pizza and the rest of the "bits" on last night's pasta.
The verdict - while tasty, I found it a bit too sweet and should have exchanged the triple sec for brandy or marsala; however, as far as inventions go it wasn't such a bad thing. Didn't hold a candle to the pizza though!
Pasta with Duck and Cranberries (from JBug’s Kitchen)
1/4 cup butter
1 medium onion, finely chopped
2 garlic cloves, minced
1-1/2 cups chopped mushrooms
1/4 cup triple sec optional
Salt & pepper
1/4 teaspoon nutmeg
1-1/4 cups heavy cream
1-1/2 cups slivered cooked duck
1/2 cup dried cranberries
Orange zest for garnish
Parmesan cheese for garnish
1/2 pound pasta, cooked to al dente stage
Melt butter in a large sauté pan over medium heat. Add onion and garlic and cook until onion is soft, stirring often. Add mushrooms and sauté until any liquid given up by the mushrooms has evaporated and mushrooms are golden. Add triple sec to deglaze pan, cooking until all signs of liquor have disappeared. Season with salt and pepper. Stir in nutmeg. Add heavy cream, bring to a boil and cook until cream has reduced and sauce is slightly thickened (1 - 2 minutes). Add duck and heat until duck is warmed through. Add cooked pasta and cranberries - toss to coat. Season with additional salt and pepper as required. Garnish with orange zest and parmesan cheese. Serves 4. Download Pasta with Duck and Cranberries