Name: Tagliatelle with Morels and Duck Confit
Yield: 4 Servings
Cuisine: American
Ingredients: 2 tablespoons plain Greek yogurt, sour cream, or heavy cream; Freshly ground black pepper; 1½ cups duck or chicken stock; ¾ teaspoon chopped fresh rosemary; 2 tablespoons tomato paste; 10 ounces long pasta (like tagliatelle or pappardelle); 3 shallots (about ⅓ cup), halved lengthwise and thinly sliced; 4 ounces (½ cup) fresh peas, boiled until tender and drained, or frozen peas; Juice of ½ lemon; 2 tablespoons unsalted butter; 4 tablespoons grated Pecorino cheese (optional); 9 ounces fresh morels, whole if small, or halved if larger (see note); 2 confit duck legs; Kosher salt

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

Some of my fondest memories of my grandfather are of foraging for mushrooms together in western Pennsylvania, and then serving up what we had gathered simply sautéed in butter alongside baby lamb chops and peas. Those experiences instilled a lifelong love of foraging and of the meaty, earthy flavor and melting texture of mushrooms. These days, I go in search of more exotic specimens than we found when I was young, but the joy of the hunt and of cooking up the spoils remains the same. Confit