Name: Warm Pasta Salad with Smoked Duck and Radicchio
Yield: Serves 4
Cuisine: United States
Ingredients: 16 slices Fontina, raclette, or Gruyère cheese, about 6 by 4 by 1/16 inch; ½ pound combined dried green and white macaroni; 1 tablespoon fresh thyme leaves, chopped; 1 teaspoon fresh rosemary, chopped; ¼ cup walnut halves, toasted; ¼ cup coarsely chopped duck cracklings, optional; 1 cup tomato vinaigrette, made without shallots; salt and freshly ground pepper; 1 cup smoked or roasted duck meat, shredded; 2 tablespoons reduced meat juices or duck stock; 2 small hearts of radicchio

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This is a dish and method that I invented for fast lunches at Stars. It uses up odds and ends, and as with the cold pasta salad, there is no limit to the possible variations. Everything can be prepared beforehand, even the pasta, which you cook and treat as in the previous recipe, then reheat in boiling water. You can, of course, cook the pasta from the dry state just for this dish, and by the time it is done, all the other ingredients will be assembled and heated in a bowl over the pasta w