Mafaldine with Duck Ragu, Mushrooms, Pecorino Cheese, Porcini Dust and Fresh Truffle - Recipe by Chef Federico Bizzare

Ingredients

4 duck legs
2 large pine mushrooms
2 large slippery jack mushrooms
1 onion
1 carrot
1 celery
1L white wine
1/4 bunch of thyme
1/4 bunch of rosemary
2 bay leaves
320g mafaldine pasta
1/2 bunch of chives
30g butter
Pecorino cheese, for serving
50g dry porcini
50mL chicken jus
Fresh truffle, to shave

Method

Season the duck with salt and pepper. Sear it skin-down first in a large pan over medium-low heat on each side until browned, then set aside on a plate.

Add 1 tablespoon of olive oil to the same pan, add the chopped carrot, onion, celery and bay leaf and sauté on high heat, stirring often, until the vegetables are soft.

Add wine and bring to a boil.

Slice pine mushrooms and slippery jacks and place inside a deep gastro tray.

Transfer everything inside a deep tray; add bay leaves, rosemary and thyme.

Everything should be pretty well covered; if there is not enough liquid, add a bit of water or chicken stock if available. Cover
with aluminium foil and cook it in the oven at 200 C for 3 hours.

Once ready, gently remove the herbs and the duck legs. Shred the meat and place it back in the sauce.

Add the jus and taste for seasoning.

In a blender, blitz dry porcini until powder consistency and reserve for later.

Bring a large pot of salted water to a boil and cook the mafaldine according to the packet instructions (1 or 2 minutes below the instructions if you are Italian).

Remove the pasta with large tongs or a spaghetti spoon (if draining, reserve some pasta water to add to the sauce in case it has reduced too much) and add it to the ragu.

Toss to coat, adding a few cubes of butter and chopped chives.

Plate inside a bowl and add pecorino cheese according to your taste.

Sprinkle porcini dust on top.

Grate fresh truffle on top.

Recipe provided by Bottarga