Lovers of good food and pasta, Terry Pomerantz offers 2 shredded duck pasta recipes:
Quebec duck
There are over 100 duck breeders in Quebec who practice responsible farming and produce high-quality meat. Quebec duck breeders are governed by a charter of good practices and one of the most demanding inspection systems in the world.
Terry's favorite recipe: shredded duck pasta with butter and pepper sauce
Terry Pomerantz loves Quebec duck and pasta. Simple to prepare, his butter sauce highlights the flavor of the duck while adding a warm touch of pepper.
When Terry cooks shredded duck pasta, he prefers to use homemade fresh pasta. However, these recipes will be just as delicious if you use commercial pasta.
Servings : 4
Preparation time : 15 minutes
Cooking time : 20 minutes
Ingredients
- 400 g of fettuccini pasta or any other type of pasta
- 400 g of shredded duck confit (2 packages)
- 1 chicken broth cube
- About 100 g of butter depending on the sauce you want to achieve
- Pepper to taste
- Salt
Preparation
- Cook the pasta in salted boiling water until al dente.
- Add 1 chicken broth cube to flavor the noodles.
- In a non-stick pan, cook the shredded duck.
- Drain the noodles when cooked.
- Do not rinse the noodles after cooking to preserve their heat.
- Mix the hot pasta with butter and pepper.
- Place a portion of buttered pasta on each plate.
- Cover the pasta with a generous portion of hot shredded duck and serve.
Recipe for shredded duck pasta with asparagus and mushrooms
A bit more elaborate, this shredded duck pasta recipe has the advantage of incorporating green vegetables.
Servings : 4
Preparation time : 25 minutes
Cooking time : 20 minutes
Ingredients for shredded duck pasta with asparagus and mushrooms
- 400 g of fettuccini
- 400 g of shredded duck confit (2 packages)
- 1 cup of green asparagus cut into pieces
- 1 knob of butter
- 2 French shallots, chopped
- 1 cup of mushrooms halved
- ¼ cup of white wine
- 473 ml of 15% cooking cream
- 150 g of grated parmesan
- Salt and pepper
Preparation of shredded duck pasta
- Cook the asparagus for 2 minutes in a pot of boiling water until al dente.
- In another pot, cook the pasta in boiling water until al dente.
- In a non-stick pan, over medium heat, saute the shallots in butter.
- Add the duck confit and warm it up by breaking it apart with a wooden spoon.
- Add the asparagus pieces and mushrooms.
- Add the white wine and reduce for 1 or 2 minutes.
- Pour the cream and gently incorporate the parmesan.
- Pour the duck mixture over the pasta and serve.
Pomerantz Foundation
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Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.