Today is

 
pappardelle with duck confit ragu

 

 

Pappardelle with Duck Confit Ragu, Meyer Lemon Zest, Thyme and Duck cracklings

 

 


For the Duck-

Make duck confit

Cook Pasta 2/3 of the way in water. Drain water then return to pot and cover pasta with a layer of duck stock and a tsp of Marscapone Cook till pasta has absorbed most of the stock and is still al dente.

Zest a meyer lemon. Shred off thyme leaves from stems and mix into meyer lemon. Set aside.

Shred duck from leg and use the skin from fat to make duck cracklings. (Optional) Using the left over duck fat saute spring garlic cloves till brown.

Assemble the dish... Add the shredded duck to pasta and sauce, mix carefully... plate and garnish with garlic cloves, duck cracklings, meyer lemon zest and thyme.

NOTES

Meyer lemons are believed to have been a hybrid of regular lemons and sweet or mandarin oranges and have a soft sweet skin. Meyer lemons contain thymol, which is the essential l oil found in thyme, so meyer lemon zest and thyme blend well.

Science of Cooking


Science Behind Food and Cooking in the Kitchen

   
 
Culinary News

 

Culinary Schools





FOR A SELECTION OF SCHOOLS IN YOUR AREA SEE:

U.S. Culinary Schools


Questions or Comments?

Copyright © 1999 Edinformatics.com
All Rights Reserved.