Relish Fall's Full Flavor With This Duck Pappardelle Recipe

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This easy one-pan dish brings together a nice variety of flavors and textures along with an easy cleanup. I use wood ducks, but most other wild ducks can be substituted. The secret to this single dish is cooking fresh pasta (you may never want to boil pasta again!) then sear the duck breast and remove it.

That allows one to add the meat back later so that it doesn’t overcook. I like to gather fresh chanterelle mushrooms, but any fresh mushroom will do nicely. The truffles enhance the mushroom flavor and can easily be purchased reasonably online or at some specialty grocery stores. Truffle oil is also an option. Ricotta cheese acts as a light sauce binding the ingredients together.

Serves two, double for four.

Duck Pappardelle Recipe with Mushrooms & Truffles

Ingredients and Steps

• 2 Tbsp. olive oil
• 1 cup red onions chopped
• 1 tsp. pressed garlic (optional)
• ½ tsp. hot red pepper flakes
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• 4 duck breasts (skinless)

In a 10-inch nonstick pan on medium heat, add the first six ingredients and sauté until the onions are translucent. Moving onions to the sides, add duck breasts and sear for one to two minutes, turning once. Remove duck from pan and wrap in aluminum foil.

Mushrooms

• 2 cups fresh chanterelle mushrooms
• 1 tsp. black truffles chopped
• ¼ cup chicken stock
• 2 tsp. Worcestershire sauce

Using the same pan, add the four ingredients above. Sauté on medium heat lightly stirring until mushrooms are cooked through.

Add Pasta

• 5 ounces (3 cups) pappardelle pasta
• 1 cup green peas (fresh or frozen, if frozen, thaw first)
• 1 cup ricotta cheese (part skim)
• 2 Tbsp. chopped fresh mint leaves

Add green peas and fresh pasta, gently stir and toss until the pasta is cooked, about four to five minutes. When the pasta is al dente (tender, but still slightly firm to the bite) add the duck breasts back in after slicing across the diagonal plus any duck juices that have accumulated. If too try, add chicken stock. Add ricotta to heat through. Add fresh chopped mint.

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• This article was featured in the October issue of Florida Sportsman magazine. Click to subscribe.

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