Picture this: a sun-drenched Italian piazza, the clink of wine glasses, and the rich aroma of smoked duck mingling with earthy mushrooms over a bed of pappardelle. It’s a scene straight out of a leisurely Sunday afternoon in Italy, and it’s the inspiration behind the dish we’re diving into today: homemade mushroom pappardelle with hickory smoked pan-seared duck breast. This isn’t just any recipe; it’s a culinary adventure that brings the essence of an Italian outdoor restaurant right into your home kitchen.
The Inspiration and Ingredients
The dish we’re talking about is a symphony of flavors, a blend of tradition and innovation. It’s based on a meal that was enjoyed in Italy and has since been recreated with a personal twist. Instead of the usual sautéed duck breast, this recipe elevates the dish with a smoky nuance by using tea leaves as the secret ingredient for smoking the duck. The tea leaves aren’t just any leaves; they’re sourced from Harney & Sons, a local tea shop in Millerton, NY, known for their exquisite blends. The favorite pick for this recipe is Lapsang Souchong, a tea traditionally dried over a roaring fire, imparting a deep smoky flavor that’s reminiscent of Balkan Sobranie pipe tobacco.
To perfectly execute this dish, you’ll need to have your mise en place ready. That means having all your ingredients chopped, measured, and set out before you begin. It’s a dance of preparation that ensures the cooking process flows smoothly, without any hiccups.
Ingredients:
- 2 duck breasts, patted dry
- Store-bought or homemade pappardelle
- A medley of mushrooms (cremini, shiitake, or oyster)
- Olive oil
- Garlic, minced
- Onion, finely chopped
- Carrots, finely chopped
- Celery, finely chopped
- White wine
- Chicken stock
- Cornstarch slurry (optional)
- Brown sugar
- Uncooked rice
- Lapsang Souchong tea leaves
- Cinnamon sticks
- Star anise (optional)
- Truffle oil (for finishing)
- Salt and pepper
Smoking the Duck
The smoked duck is the star of the show, and it requires a bit of craft to get it just right. You’ll need two duck breasts, patted dry and scored with a sharp knife to ensure the skin crisps up beautifully. A heavy cast iron pan or wok is crucial for the smoking process, as it needs to be tightly sealed to keep the smoke in and give the duck that irresistible flavor. The smoking packet is a clever concoction of brown sugar, uncooked rice, smoky tea leaves, cinnamon sticks, and optional star anise, all wrapped up in a foil pouch with holes pricked on top. This packet is the heart of the smoking process, melting and toasting to infuse the duck with a complex, smoky sweetness.
Steps:
Score the Duck Breasts: Lightly score the skin of the duck breasts with a sharp knife, being careful not to cut into the flesh. This will help the fat render and the skin to crisp up.
Prepare the Smoking Packet: Combine brown sugar, uncooked rice, Lapsang Souchong tea leaves, cinnamon sticks, and star anise in a piece of foil. Wrap it up into a pouch and prick holes on the top.
Sear the Duck: Heat a heavy cast iron pan over medium-high heat. Place the duck breasts skin-side down and sear until the skin is golden and crispy. Remove from the pan.
Smoke the Duck: Place the smoking packet in the bottom of the pan and place a wire rack over it. Put the duck breasts on the rack, cover the pan tightly with a lid or foil, and smoke for about 16 minutes. Let the duck rest for an additional 10 minutes in the sealed pan.
Preparing the Pappardelle and Mushroom Sauce
While the duck is smoking, you’ll be multitasking by boiling the pappardelle and sautéing a medley of mushrooms and aromatics for the sauce. The mushrooms are cooked until well-browned, then set aside as you build the sauce with garlic, onion, carrots, celery, white wine, and chicken stock. The sauce is simmered until slightly reduced, and if needed, thickened with a cornstarch slurry for that perfect consistency.
Steps:
Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.
Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they are well-browned and any liquid has evaporated. Remove and set aside.
Prepare the Sauce: In the same skillet, add a bit more olive oil and sauté the garlic, onion, carrots, and celery until softened. Deglaze the pan with white wine and let it reduce slightly. Add the chicken stock and bring to a simmer. If the sauce needs thickening, stir in a cornstarch slurry until you reach the desired consistency.
Combine the Sauce and Pasta: Return the mushrooms to the skillet and toss with the sauce. Add the cooked pappardelle and gently toss to coat.
Plating and Serving
Once the duck has been smoked and rested, it’s time to let it rest outside in the sealed pan for an additional 10 minutes. This step is crucial as it allows the duck to cool down and continue absorbing the smoky flavors. Afterward, the duck is thinly sliced on the diagonal and served atop the pappardelle tossed with the mushroom sauce.
Steps:
Slice the Duck: Thinly slice the smoked duck breasts on the diagonal.
Plate the Dish: Arrange the pappardelle with mushroom sauce on each plate. Fan the duck slices over the pasta.
Finish with Truffle Oil: Drizzle a bit of truffle oil over the dish for an extra layer of luxurious flavor.
Garnish and Serve: Serve immediately, perhaps with a glass of wine to complement the rich flavors.
A Dish to Remember
This dish is more than just a meal; it’s a celebration, a Mother’s Day treat that’s both elegant and comforting. It’s a recipe that invites you to take your time, to enjoy the process of cooking as much as the final dish. So, roll up your sleeves, pour yourself a glass of wine, and let’s embark on this culinary journey together.
Homemade mushroom pappardelle with hickory smoked pan-seared duck breast is more than just a recipe – it’s an experience. It’s a journey through flavors and techniques that culminates in a dish that’s both comforting and elegant. It’s a testament to the power of good food to bring people together and create memories that last a lifetime. So, tie on your apron, pour yourself a glass of wine, and get ready to create a masterpiece in your own kitchen. Bon appétit!
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Pappardelle with Smoked Duck Breast and Portobello Mushrooms
