recipes
Papardalle with duck liver and porchini
Serves:
Ingredients
- 250g papardelle
- 20g dried porcini
- 175g duck liver
- 150ml Marsala wine
- 3 tbsp olive oil
- 100g mushrooms
- 50g minced garlic
- 50g butter
- 1/2 whole nutmeg
- 50ml cream
Method
Begin by placing the porcini in a small sauce pan to retain more flavour .Heat 2 tablespoons butter, garlic, nutmeg in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots & duck liver to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Season with 1 teaspoon salt and serve.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.