Pasta Boletus Sauce with Duck

Pasta in boletus sauce with duck is that dinnertime splurge that impresses guests and satisfies every craving for earthy hearty flavor. The savory depth of mushrooms with melt-in-your-mouth duck and rich cream sauce just feels luxurious but is absolutely doable at home.

The first time I made this was for an anniversary at home and we felt like we had been transported to a dreamy Italian trattoria. Now I crave those herby aromas every time mushrooms are in season.

Ingredients

• Strigoli or pappardelle pasta: Choose a wide noodle that holds onto the creamy sauce. Fresh pasta gives a silkier bite but high-quality dried is great too
• Frozen boletus mushrooms: These deliver bold umami and an almost meaty bite. Look for firm mushrooms with no icy buildup
• Onion: Diced for a sweet aromatic base. Choose a yellow or white onion for best results
• Garlic: Sliced for heat and depth. Use plump heavy cloves for freshest flavor
• Heavy cream: You want at least 30 percent fat so the sauce is luscious and won’t break
• Dry white wine: Brings acidity and complexity. Go for something crisp you’d be happy to sip
• Fresh rosemary: Cuts through the richness and brings woodsy notes. Use vibrant sprigs with strong aroma
• Olive oil: For sautéing. Look for cold-pressed for the most flavor
• Salt and pepper: Seasons every stage. Always use freshly ground black pepper if possible
• Duck breasts: The star Protein-rich with a delicious layer of fat. Choose breasts that are plump with pale pink meat
• Dried marjoram: Fragrant and sweet earthy flavor. Rub between your palms to unleash the oils

Step-by-Step Instructions

Sear the Duck Breast:

Score the skin of the duck in a crosshatch pattern just through the fat. Place skin-side down in a cold dry pan and slowly turn up the heat to medium. Cook for around 8 to 10 minutes so the fat slowly renders and the skin becomes golden and crisp. Flip the breasts and sear them on the meat side for just a couple minutes until browned. Season with marjoram salt and pepper on both sides.

Roast the Duck:

Place the seared duck breasts skin-side up in a preheated oven at 180 Celsius. Roast for about 15 minutes for medium-rare duck. Let rest for 5 minutes so juices redistribute.

Create the Boletus Cream Sauce:

Heat a generous swirl of olive oil in a large skillet. Sauté the diced onion over medium heat for 5 to 7 minutes until translucent and golden. Add sliced mushrooms and cook until they have released moisture and turned aromatic about 8 minutes. Stir in sliced garlic and cook just until fragrant.

Deglaze and Reduce:

Pour in the white wine and let it bubble hard scraping any browned bits from the pan. Once the alcohol cooks off in a few minutes season with salt and pepper then pour in the heavy cream. Let the sauce simmer and reduce for a few minutes until it coats the back of a spoon.

Cook the Pasta:

While the sauce simmers cook your pasta in salted boiling water until al dente. Reserve some pasta water before draining. The pasta should still have a firm bite.

Toss and Finish:

Add the drained pasta to the simmering sauce along with a splash of pasta water if it needs loosening. Toss gently then add rosemary needles for brightness. Slice the rested duck breast diagonally for a beautiful presentation.

Serve:

Plate pasta with the creamy boletus sauce into warm shallow bowls or deep plates. Fan the sliced duck over each serving and drizzle with any duck juices from resting.

Bookmark

My favorite part of making this dish is the heady scent when marjoram hits the warm duck resting on the cutting board. It reminds me of rustic kitchen tables and laughter echoing during family celebrations.

Storage Tips

Let leftovers cool before storing in an airtight container. The dish will keep up to two days in the refrigerator. Warm gently in a skillet over low heat adding a splash of cream or water to loosen the sauce. Duck reheats best in slices so it does not overcook.

Ingredient Substitutions

You can swap in fresh boletus or porcini mushrooms if available use about 250 grams for the most flavor. Chicken breasts work in a pinch for a lighter twist. Sage or thyme makes a fine stand-in for rosemary if you like a different herbal note.

Serving Suggestions

Serve this pasta with a crisp arugula salad and a citrusy vinaigrette to balance the richness. A glass of cold dry white wine is classic. You can finish with extra herbs or even a grating of Parmigiano Reggiano if you like a real Italian touch.

The Italian Connection

This dish is inspired by northern Italian flavors where mushrooms and game meats are celebrated. Strigoli or pappardelle pasta is favored in rustic kitchens especially in the woods-rich regions near the Alps. It is a nod to long Sunday lunches with family and plenty of wine at the table.

Bookmark

Frequently Asked Questions About Recipes

→ Can I substitute fresh mushrooms for frozen?

Yes, fresh boletus mushrooms work perfectly—use about 250g and slice just before cooking for best flavor and texture.

→ What is the best way to achieve crispy duck skin?

Score the skin, start in a cold dry pan, and render fat slowly before searing the meat side and roasting for a golden, crisp finish.

→ How do I keep the sauce creamy but not heavy?

Reduce cream with wine and reserved pasta water to balance richness while keeping a smooth, velvety texture that coats the pasta well.

→ Is it essential to use pappardelle or can I choose another pasta?

Pappardelle or strigoli are ideal for clinging to the sauce, but any robust pasta shape like tagliatelle also works beautifully.

→ How do I know when the duck is properly cooked?

Use a thermometer—medium-rare duck is ready at 57°C (135°F). Rest before slicing to retain juiciness and color.