Tagliatelle with Morels and Duck Confit

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

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

Ingredients

Americas
United States
Pennsylvania
Pasta
New York

Ingredients

Method