Chef Paul Kahan’s Barilla Collezione Orecchiette with Chanterelle Mushrooms & Duck

Chef Paul Kahan’s Barilla Collezione Orecchiette with Chanterelle Mushrooms & Duck

Chef Paul Kahan’s Barilla Collezione Orecchiette with Chanterelle Mushrooms & Duck
Serves 6
Photo Credit @galdophoto

Ingredients
1 box Barilla Collezione Orecchiette
3 legs duck confit, picked from bone (or roasted chicken legs)
1 shallot, sliced
2 TBS garlic, sliced
2 sprigs fresh thyme
1/2 TBS unsalted butter
2 TBS extra virgin olive oil
½ cup white wine
2 cups Swiss chard, cleaned and chopped
1 cup chicken stock
Salt and black pepper, to taste
2 TBS lemon juice
1 TBS mint, torn
1 TBS tarragon, torn
¼ cup toasted bread crumbs
½ cup grated pecorino Romano cheese, divided
1 cup sautéed chanterelle mushrooms (recipe follows)

Directions
Sautéed Chanterelle Mushrooms
Clean mushroom of any dirt with a brush; slice in half.
In a large skillet over medium-high heat, add 1 TBS extra virgin olive oil and mushrooms; sauté until browned.
Add 1 TBS sliced garlic, 2 sprigs of thyme and 1 TBS butter to skillet; continue to cook mushrooms until tender; Remove from pan, discarding sprigs of thyme and allow to cool.

Pasta
Bring a large pot of water to a boil; salt water and cook pasta according to package directions.
Meanwhile, heat a large skillet over medium heat; add shallot, 1 TBS garlic, and remaining extra virgin olive oil and gently sauté for a few minutes until translucent.
Add wine, reduce to half, then add Swiss chard, sautéed mushrooms and chicken stock; bring to simmer and season with salt and black pepper, to taste.
Drain pasta and add to sauce with shredded duck confit, 1 TBS butter, and lemon juice.
Toss for a minute over high heat. Turn off heat, add ¼ cup grated pecorino Romano, and toss.
Plate and garnish with torn mint, tarragon, remaining pecorino, breadcrumbs and a drizzle of extra virgin olive oil.

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