Duck with pasta, a special recipe from 62 Restaurant and Wine Bar, Salem, MA
Makes two servings.
For the duck:
2 duck legs
Olive oil 1/2 white onion, diced 1 carrots, diced 1 celery stalk, diced
1 tablespoon tomato paste 1 bay leaf 1 teaspoon cocoa powder 1 cup of red wine Water or chicken stock Salt
To Finish: 1 shallot, sliced
3 tablespoons butter
½ cup dried cherries 1 bunch of Tuscan kale or Swiss chard, stems removed
1 lb. garganelli or pappardelle pasta, cooked
½ cup pine nuts
Directions:
Season the duck legs with salt and set aside. Heat a large pot over high heat and add a thin film of olive oil. Brown the duck legs, skin side down. When the duck legs are browned remove them from the pan and add the onion, carrots and celery. Cook until softened, about 5-10 minutes. Add the tomato paste, bay leaves and cocoa and cook for an additional 5 minutes. If the pot looks dry, add a bit more olive oil. Add the red wine and cook until reduced by at least half. Return the duck legs to the pot and add chicken stock or water to just cover. Bring this to a simmer and cook for 2 hours or until tender. It can also be cooked in the oven @ 325F for 2 hours.
Remove the legs from the liquid and set aside to cool. When the legs are cool enough to handle, remove the skin and bones and discard. Reserve the meat. Strain the liquid and reserve. Discard the vegetables.
In a large sauté pan, cook the shallot in one tablespoon butter until softened. Add the duck meat, dried cherries and the duck braising liquid. Cook the liquid until thickened slightly.
Add the remaining butter and Tuscan kale. Toss the cooked pasta with the sauce and adjust the seasoning if necessary.
Plate the pasta and garnish with the pinenuts.
About 62 Restaurant & Wine Bar:
A Modern Italian trattoria serving contemporary versions of regional Italian classics in downtown Salem, Mass. Chef Antonio Bettencourt and his team are dedicated to using the best locally -sourced, all natural ingredients in season and at the peak of flavor. The cooking at 62 shows true soul and a deep commitment to the “craft” of cooking. http://www.62restaurant.com/
