Smoked Duck, Sweet Corn, and Mushroom Pasta

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: Hudson Valley Foie Gras

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
4 to 6 servings
Level:
--
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Ingredients

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.

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Newest Ratings and Reviews

Read all 3 reviews

  • on April 12, 2009

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    An excellent way to use smoked duck breast. You could also substitute a quality smoked bacon if you wanted to save a few $$.

    people found this review Helpful.
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  • on September 01, 2005

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    I made this recipe last night with leftover roasted duck breast (from the night before and it was delish. The mixture of flavors was very nice and the pasta is hearty. The recipe was easy and quick. My husband loved it. This is a keeper.

    people found this review Helpful.
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  • on September 05, 2004

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    This dish was gone before we knew it. I wasnt sure every one would like duck,(we do Every one ask me to cook this again! And I will!!

    people found this review Helpful.
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