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Name: Linguine with Duck Config and Mushrooms
Prep time: 35 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 12 ounces Linguine; 2 tablespoons Unsalted butter; 8 ounces White mushrooms Sliced; 3 ounces Oysters mushrooms Sliced; 1 medium Shallot Finely minced; 3 cloves Garlic Crushed and finely chopped; 2 tablespoons Fresh Thyme; 2 tablespoons Fresh basil Finely sliced; 4 medium Confit Duck Thighs Warmed and pulled; 1 1/2 cups Demi-Glace sauce; 1/3 cup Heavy cream 35%; 2 tablespoons Fresh chives Chopped; 1 tablespoon Canola Oil; Salt; Freshly ground pepper

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INGREDIENTS

12 ounces Linguine
2 tablespoons Unsalted butter
8 ounces White mushrooms ; Sliced
3 ounces Oysters mushrooms ; Sliced
1 medium Shallot ; Finely minced
3 cloves Garlic ; Crushed and finely chopped
2 tablespoons Fresh Thyme
2 tablespoons Fresh basil ; Finely sliced
4 medium Confit Duck Thighs ; Warmed and pulled
1 1/2 cups Demi-Glace sauce
1/3 cup Heavy cream ; 35%
2 tablespoons Fresh chives ; Chopped
1 tablespoon Canola Oil
Salt
Freshly ground pepper

INSTRUCTIONS

- In parallel warm up the oven to 350 F and put the confit duck legs in the oven for 10-15 minutes. Remove from heat and pull the flesh off the bones while discarding the skin.

- In a thick pan, melt the butter with the canola oil on medium heat.

- Stir fry the shallots and all the mushrooms with salt and pepper for 4 minutes , or until the mushrooms lose their water, on medium-high fire.

- Add the garlic to the pan and cook for 2 more minutes.

- Add parsley, thyme and basilic.

- Add the pulled duck then add the demi-glace sauce.

- Let the sauce reduce for 3 minutes

- Add the cream and let it reduce for 3 more minutes.

- Taste and adjust the salt and pepper.

- Drain the pasta and mix the duck and sauce and serve in a deep dish

NOTES

Not to take anything from duck but it can be done with pulled chicken as well.
Demi-glace can be prepared at home but it can be bought in cans as well. It works perfectly both ways.
Duck confit can be prepared home but it takes ideally 48 hours of marination and few hours of cooking in the oven. Confit can be bought in vacuumed bags from Super Market.

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Linguine with Duck Config and Mushrooms

12 ounces Linguine
2 tablespoons Unsalted butter
8 ounces White mushrooms Sliced
3 ounces Oysters mushrooms Sliced
1 medium Shallot Finely minced
3 cloves Garlic Crushed and finely chopped
2 tablespoons Fresh Thyme
2 tablespoons Fresh basil Finely sliced
4 medium Confit Duck Thighs Warmed and pulled
1 1/2 cups Demi-Glace sauce
1/3 cup Heavy cream 35%
2 tablespoons Fresh chives Chopped
1 tablespoon Canola Oil
 Salt
 Freshly ground pepper

- Bring salty water to boil. For flavour add herbs to it (thyme, etc ...), garlic and whatever you like until al dente. Follow the al dente instructions on the box. Remember the pasta will taste whatever you put in the water while cooking.
- In parallel warm up the oven to 350 F and put the confit duck legs in the oven for 10-15 minutes. Remove from heat and pull the flesh off the bones while discarding the skin.
- In a thick pan, melt the butter with the canola oil on medium heat.
- Stir fry the shallots and all the mushrooms with salt and pepper for 4 minutes , or until the mushrooms lose their water, on medium-high fire. 
- Add the garlic to the pan and cook for 2 more minutes.
- Add parsley, thyme and basilic.
- Add the pulled duck then add the demi-glace sauce.
- Let the sauce reduce for 3 minutes
- Add the cream and let it reduce for 3 more minutes.
- Taste and adjust the salt and pepper.
- Drain the pasta and mix the duck and sauce and serve in a deep dish

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Serving suggestion
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Mushroom and shallots cooking
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Duck thighs out of the oven
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Pulled duck
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Mushrooms ready. Add the greens then the garlic
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Add the duck and the demi-glace
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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 4 Servings

Calories: 393
Calories from Fat: 137 (35%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.3g
Cholesterol 90.9mg		28 %
Sodium 34.8mg		1 %
Potassium 475.9mg		13 %
Total Carbohydrate 52.4g		15 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 51.1g
Protein 12.8g		18 %
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.

About Our Nutrition Facts

Calories per serving: 393

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