Smoked Duck, Sweet Corn, and Mushroom Pasta

Smoked Duck, Sweet Corn, and Mushroom Pasta Ingredients

2 tb Duck fat	1 tb Chopped garlic
1 c Minced onions	2 c Heavy cream
2 Ears Sweet corn	1 lb Fresh angel-hair pasta
4 c Assorted exotic mushrooms	1/2 c Grated Parmigiano-Reggiano
Salt; to taste	Drizzle of white truffle oil
Freshly-ground black pepper;	2 tb Chopped chives
1 lb Smoked duck; julienned

Instructions for Smoked Duck, Sweet Corn, and Mushroom Pasta

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. Cook the pasta in the boiling water until cooked al dente, about 4 to 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 and serve. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse

Main Ingredient: PastaCuisine: Uncategorized

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