Food Network: Smoked Duck, Sweet Corn, and Mushroom Pasta

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Smoked Duck, Sweet Corn, and Mushroom Pasta
Recipe Courtesy of Emeril Lagasse

Ingredients
2 tablespoons duck fat
1 cup minced onions
2 ears of sweet corn
4 cups assorted exotic mushrooms
Salt and black pepper
1 pound smoked duck, julienned
1 tablespoon chopped garlic
2 cups heavy cream
1 pound fresh angel hair pasta
1/2 cup grated Parmigiano-Reggiano cheese
Drizzle of White Truffle Oil

2 tablespoons chopped chives

Directions
Bring a pot of salted water to a boil. In a large
saute pan, heat the duck fat. When the fat has melted, add the onions and saute
for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the
corn from the cob. Add the corn to the Sauteed onions and continue to cook for 2
minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with
salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in
the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat,
until the cream coats the back of a spoon, about 4 to 6 minutes. Cook the pasta in
the boiling water until cooked al dente, about 4 to 6 minutes. Drain the pasta and
turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese,
truffle oil and chives. Toss until all the ingredients are incorporated. Season

the pasta with salt and pepper. Mound the pasta in the center of each plate and
serve.