Penne with Duck Confit and Porcini Mushrooms
Silky penne tossed with tender shredded duck confit, earthy porcini and button mushrooms, sweet peas, and rich demi-glace. Porcini soaking liquid adds depth; Parmesan finishes the dish. A restaurant-quality weeknight dinner combining preserved duck with fresh vegetables and umami-forward sauce.
Ingredients
- ⅛ oz dried porcini mushrooms, wholecremini mushroomssame weightfungi
less earthy
- ½ red onion, finely chopped
- 6 button white mushrooms, thinly sliced
- ¼ cup frozen peas, whole
- 1 duck legs confit, wholechicken confitsame volumepoultry
milder flavor
- 5 ½ oz penne rigate, dry
- 2 tsp olive oil
- ¼ cup demi-glace saucebeef stock reduced by halfsame volumesauce
lighter body
- 1 pinch salt(optional)
- ground pepper(optional)
- 1 tbsp Parmesan cheese, grated
Instructions
- 1
Soak dried porcini mushrooms in warm water until softened, about 20 minutes.
- 2
While porcini soak, finely chop the red onion and thinly slice the button mushrooms.
- 3
Blanch frozen peas in boiling salted water about 3 minutes, then drain and set aside.
- 4
Heat the duck legs confit in a microwave at high power about 1 minute 30 seconds. Remove and discard skin and bones, then set meat aside.
- 5
Cook the penne according to package directions.
- 6
Heat olive oil in a skillet over medium heat.
- 7
Add onion and sauté until translucent, about 3 minutes.
- 8
Add sliced button mushrooms and sauté with stirring until browned and liquid has evaporated, about 3 minutes.
- 9
Remove porcini from soaking liquid and add to skillet. Sauté 1 minute.
- 10
Strain porcini soaking liquid through a sieve lined with dampened paper towel into the skillet.
- 11
Stir in duck meat, cooked peas, and demi-glace. Season with salt and pepper.
- 12
Heat gently through.
- 13
Drain pasta and add to pan. Mix well, sprinkle with grated Parmesan, and serve.
Tips
Strain porcini soaking liquid through dampened paper towel to remove grit without losing flavor.
Cook pasta and sauce simultaneously to streamline timing.
Sauté mushrooms until liquid fully evaporates for concentrated umami flavor.
Good to Know
Refrigerate leftovers up to 3 days. Do not freeze due to penne texture degradation.
Prepare porcini soak, blanch peas, and cook duck confit up to 1 day ahead. Assemble final dish fresh.
Serve immediately in warmed bowls. Optional: drizzle with good olive oil.
Common Mistakes
Do not skip straining porcini liquid through paper towel to avoid gritty texture.
Do not cook mushrooms covered to avoid steaming instead of browning.
Do not overcook peas when blanching to avoid mushy texture in final dish.
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavor
lighter body