Try this Duck and Mushroom Ragù with Orecchiette and Crispy Sage recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Wipe mushrooms clean with a damp paper towel; remove stems and mince, then cut caps into 1/2-inch slices, keeping separate. Rinse remaining produce. Strip rosemary leaves, discarding stems, then mince. Pick sage leaves, discarding stems. Peel shallots, halve, and thinly slice. Mince garlic. Pat duck dry with paper towel.
Line a baking sheet with foil. Place mushroom caps and whole sage leaves on prepared sheet, and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper as desired. Arrange in a single layer and roast until mushrooms are beginning to brown and sage is crispy, 12-15 minutes.
While sage and mushrooms roast, season boiling water generously with salt. Stir in orecchiette and cook until al dente, 8-9 minutes (move on to Step 4-but don't forget to come back!). Reserve 1/2 cup pasta cooking water, then drain and return to pot, off heat.
While pasta cooks, heat 1/2 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add duck; season with half of nutmeg, 3/4 teaspoon salt, and pepper. Cook, breaking up, until beginning to brown, about 3 minutes. Add rosemary, shallots, garlic, and mushroom stems; sauté, stirring, mushrooms are softened and duck is browned, 2-3 minutes. Add tomato paste; cook, stirring to fully incorporate, 2-3 minutes more.
To pan with duck, add red wine, 1 packet balsamic glaze, and pasta cooking water. Increase heat under pan to high and bring to a boil, then reduce heat to medium high and simmer until liquid is reduced by half, 3-4 minutes. Remove pan from heat and stir in butter to melt. Taste ragù and add salt and pepper as desired. Add orecchiette to pan with sauce, still off heat, and toss to coat.
Divide ragù and orecchiette among serving bowls and top with roasted mushrooms and crispy sage. Drizzle over remaining balsamic glaze, then garnish with Parmesan. Enjoy!
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Serving Size: 1 Serving (1316g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1586 | ||
Calories from Fat: 475 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.8g | 70 % | |
Saturated Fat 31.1g | 156 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 99.8mg | 3 % | |
Potassium 2343.8mg | 62 % | |
Total Carbohydrate 214.3g | 63 % | |
Dietary Fiber 17.8g | 71 % | |
Sugars, other 196.5g | ||
Protein 42.9g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1586
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