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Add a photoServings: 4
Ingredients
- 2 Tbsp. Duck fat
- 1 c. Chopped onions
- 2 x ears Sweet corn
- 4 c. Assorted exotic mushrooms
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb Smoked duck julienned
- 1 Tbsp. Minced garlic
- 2 c. Heavy cream
- 1 lb Fresh angel-hair pasta
- 1/2 c. Grated Parmigiano-Reggiano cheese
- Â Â Drizzle of white truffle oil
- 2 Tbsp. Minced chives
Directions
- Bring a pot of salted water to a boil.
- In a large saute/fry pan, heat the duck fat. When the fat has melted, add in the onions and saute/fry for 2 to 3 min. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add in the corn to the sauteed onions and continue to cook for 2 min. Add in the mushrooms and saute/fry for 2 to 3 min. Season the mix with salt and pepper. Add in the duck and garlic. Continue to saute/fry for 2 min. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, till the cream coats the back of a spoon, about 4 to 6 min.
- Cook the pasta in the boiling water till cooked al dente, about 4 to 6 min. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mix. Add in the cheese, truffle oil and chives. Toss till all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 1090 | |
| Calories from Fat 560 | 51% |
| Total Fat 62.97g | 79% |
| Saturated Fat 26.77g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 90mg | 4% |
| Potassium 870mg | 25% |
| Total Carbs 100.41g | 27% |
| Dietary Fiber 8.0g | 27% |
| Sugars 5.49g | 4% |
| Protein 29.56g | 47% |
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