Duck & Chestnut Tagliolini

Duck & Chestnut Tagliolini

This is a super quick alternative to a traditional pasta with duck ragu but is still packed full of flavour! Duck is paired with chestnuts, smoked pancetta and fresh sage.

Using top quality duck rillettes minimises prep and cooking time.

Duck & Chestnut Tagliolini
Serves 2

Ingredients:

300g Tagliolini, 75g Duck Rillettes, 30g Smoked Pancetta (Diced), 1 Shallot (Finely Diced), 1 Garlic Clove (Finely Diced), 1tbsp Chopped Fresh Sage, 2tbsp Freshly Grated Parmesan, 25g Unsalted Butter, Juice and Zest of 1/2 Lemon, 50ml Reserved Pasta Cooking Water, Sea Salt, Cracked Black Pepper, Extra Virgin Olive Oil

Method:

1) Bring a large pan of salted water to the boil. Cook the pasta in the water and drain when ready.

2) Meanwhile place a frying pan over a medium-high heat. Add a little oil and fry the pancetta with the shallot and garlic for 2 minutes until golden. Turn the heat to medium-low and add the rillettes, sage, parmesan and butter. Keep over a low heat until the pasta is ready.

3) When the pasta is drained, add to the pan with the duck mixture together with the reserved cooking water, lemon juice and zest and a good amount of freshly cracked black pepper. Toss the pasta well to combine and serve with a good drizzle of extra virgin olive oil.

Enjoy!

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Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut

A delicious pairing of pigeon and foie gras accompanied by roasted parsnip and chestnut, homemade cranberry sauce, fresh sage, chestnut stuffing and Madeira jus.

You can prepare most of the elements in advance and reheat before serving, making this a most impressive dinner party dish.

Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut
Serves 4

Ingredients:

For the Sauce: 1tbsp Unsalted Butter, 2 Shallots (Sliced), 2 Garlic Cloves (Bashed), 150ml Madeira, 150ml Game Stock, 3 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Stuffing: 250g Pork Sausagemeat (Gluten Free if Required), 75g Cooked Chestnuts (Finely Chopped), 1 tsp White Pepper, Zest 1 Orange, Small Handful Sage Leaves

To Finish: 8 Pigeon Breasts, 1tbsp Rapeseed Oil, 2tbsp Unsalted Butter, 2 Parsnips, 2 Slices Foie Gras, 75g Cooked Chestnuts (Chopped & Oven Dried), Homemade (Or Good Quality) Tart Cranberry Sauce, Sage Leaves, Sea Salt, Cracked Black Pepper

Method:

1) Pre-heat the oven to 220c. Make the stuffing by combining the ingredients in a small bowl and mixing well until fully combined. Roll the stuffing into a sausage shape in tin foil and transfer to the oven for 20 minutes or until cooked through. Once cooked, remove from the oven and remove the tin foil and then cut into disks and keep warm. Peel and half the parsnips, season with sea salt and wrap in tin foil. Cook in the oven for 20 minutes until tender and remove, cut in half and keep warm.

2) Meanwhile, make the sauce by melting the butter in a medium saucepan and adding the shallot, garlic and thyme. Sauté the mixture over a medium heat for 5 minutes until softened. Turn the heat up high and add the Madeira. Allow to reduce by half. Add the stock and simmer for 10-20 minutes or until a thick consistency is achieved. Season to taste with sea salt and cracked black pepper. Keep warm.

3) Place a large non-stick frying pan over a medium-high heat. Add the rapeseed oil. Season the pigeon breasts with sea salt and cracked black pepper and fry for around 2 minutes each side or until cooked to your liking – add the butter 2 minutes before the end of cooking and baste the breasts. Set the pigeon aside to rest for 5-10 minutes.

4) Drain the butter from the pan and dry with kitchen towel. Reduce the heat to medium. Season the foie gras with sea salt and sauté for 30 seconds-1 minute each side. Remove and dice into small cubes.

5) Slice the pigeon breasts and serve atop the cranberry sauce and sage leaves. Set a disk of the stuffing on the side. Serve the roast chestnut and diced foie gras between two halves of the parsnip. Spoon some Madeira jus over the plate.

Enjoy!

Chestnut Tagliatelle

Chestnut Tagliatelle

 

Searching for a quick, comforting pasta recipe to cheer up these gloomy nights, my mind cast back to a recipe published in Gourmet Magazine a few years ago. Despite having since lost the recipe, I have racked my brains and identified the constituent ingredients.

This pasta dish is beautifully rich yet not heavy. Chestnuts are in abundance at this time of the year and pair perfectly with the crispy pancetta and sage. I guarantee everyone will love this quick dish.

Using a little of the pasta water in the sauce ensures it does not dry out – but be liberal as most will be absorbed by the pasta by the time it reaches the table!

Chestnut Tagliatelle
Serves 2

Ingredients:
300g Fresh Tagliatelle
75g Cooked, Peeled and Crumbled Chestnuts
75g Diced Pancetta
Small Handful Chopped Sage
1 Small Onion Diced
Small Handful Chopped Parsley
1 tbsp Unsalted Butter
Small Handful Grated Parmesan
Juice 1/2 Lemon
Freshly Ground Black Pepper
1/2 – 1 Cup Reserved Pasta Cooking Water

Method:
1) Sauté the pancetta and onion in a large pan over a medium heat.
2) Meanwhile cook the pasta.
3) Whilst the pasta is cooking, finish the sauce. Combine the pancetta and onions with the sage, chestnuts, butter and lemon juice. Add the reserved pasta water. Keep warm over a low heat.
4) Once the pasta has cooked, drain and add to the pancetta mixture. Toss through with the parsley, parmesan and lots of freshly ground black pepper. Add a little extra pasta water if required.

Enjoy!