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Duck Leg with Porcini and Mafaldine Pasta

Ingredients

5 duck leg 
250g Mafaldine pasta
80g porcini dried mushroom (Picosa)
80g fresh button mushroom 
1l Freshstock Brown Stock, defrosted
200ml port wine
100g unsalted butter
2 carrots, diced
2 celery sticks, diced
2 onions, diced
50g shallots, finely diced
50g garlic, finely diced
Sea salt and freshly ground black peppercorn

Cooking Method

1. Season duck legs with salt and pepper.

2. Heat pot on medium heat and sear duck legs on both sides. Set aside once browned.

3. Add the vegetables and saute till brown. Deglaze with port wine until almost dry. Add brown stock, bayleaf, and duck legs. Cover with parchment paper and braise until meat is tender.

4. Let cool.

5. Once cool, shred the meat off the duck legs.

6. In a pot of boiling salted water, cook pasta for 10 minutes.

7. In the meantime, heat up a pan and add some olive oil. Saute mushrooms, shallot and garlic until
fragrant. Add braising liquid and shredded duck meat.

8. Toss pasta into sauce. Add butter and mix well. Serve with grated parmesan.


Recipe by Chef Colin West, Huber's Butchery

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