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Barilla Collezione Orecchiette with Chanterelle Mushrooms & Duck

from one off hospitality group owner / executive chef paul kahan

Serves 6

· 1 box Barilla Collezione Orecchiette
· 3 legs duck confit, picked from bone (or roasted chicken legs)
· 1 shallot, sliced
· 2 TBS garlic, sliced
· 2 sprigs fresh thyme
· 1 1/2 TBS unsalted butter
· 2 TBS extra virgin olive oil
· ½ cup white wine
· 2 cups swiss chard, cleaned and chopped
· 1 cup chicken stock
· Salt and black pepper, to taste
· 2 TBS lemon juice
· 1 TBS mint, torn
· 1 TBS tarragon, torn
· ¼ cup toasted bread crumbs
· ½ cup grated pecorino romano cheese, divided
· 1 cup sautéed chanterelle mushrooms (recipe follows)


Sautéed Chanterelle Mushrooms

· Clean mushroom of any dirt with a brush; slice in half.
· In a large skillet over medium-high heat, add 1 TBS extra virgin olive oil and mushrooms; sautEé until browned.
· Add 1 TBS sliced garlic, 2 sprigs of thyme and 1 TBS butter to skillet; continue to cook mushrooms until tender; Remove from pan, discarding sprigs of thyme and allow to cool.


· Bring a large pot of water to a boil; salt water and cook pasta according to package directions.
· Meanwhile, heat a large skillet over medium heat; add shallot, 1 TBS garlic, and remaining extra virgin olive oil and gently sauté for a few minutes until translucent.
· Add wine, reduce to half, then add swiss chard, sautéed mushrooms and chicken stock; bring to simmer and season with salt and black pepper, to taste.
· Drain pasta and add to sauce with shredded duck confit, 1 TBS butter, and lemon juice. Toss for a minute over high heat.
· Turn off heat, add ¼ cup grated pecorino romano, and toss.
· Plate and garnish with torn mint, tarragon, remaining pecorino, breadcrumbs and a drizzle of extra virgin olive oil.