Ingredients
• ½ onion, chopped
• 1 leek, light green bottom only, chopped
• 6 brown mushrooms, sliced
• 1 celery stalk, chopped
• 4 garlic cloves, sliced
• 1 tomato, chopped
• 2 wild duck breasts, chopped
• ½ cup whipping cream
• Olive oil and salt
• ¼ cup grated parmesan cheese
• Small bunch of basil
• 1 lb of dry pasta such as pappardelle
Instructions
- Place a large pot of water to boil, and salt it generously.
- Place a large frying pan on high heat. Once hot, add a generous splash of olive oil, followed immediately by the onions, leeks, mushrooms, celery, garlic, tomato and duck. Season liberally with salt.
- Sautee for 4-5 minutes, until the vegetables have sweated down and the duck is nearly cooked through.
- Add whipping cream to the vegetables and duck, and bring to a simmer.
- While the sauce is simmering, cook your pasta according to it’s directions.
- Before draining your pasta, scoop out ¼ cup of the starchy water from the pasta pot and add it to your sauce. This will help the sauce cling to your noodles.
- Next, tear the basil leaves into the sauce, and add your grated parmesan.
- Add all of your drained pasta to the sauce, and keep the pan on the heat while you stir and coat the pasta with sauce.
