Pasta in Boletus Sauce Duck (Printable Recipe)

Tender pasta tossed in creamy boletus mushroom sauce, crowned with slices of juicy, golden-seared duck breast.

# Ingredients You'll Need:

→ Pasta and Sauce

01 - 400 g strigoli or pappardelle pasta
02 - 200 g frozen boletus mushrooms, sliced
03 - 1 medium onion, diced
04 - 3 cloves garlic, thinly sliced
05 - 150 ml heavy cream (30% fat)
06 - 150 ml dry white wine
07 - 2 sprigs fresh rosemary
08 - Olive oil, for sautéing
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Duck

11 - 2 duck breasts, skin on
12 - Dried marjoram
13 - Salt, to season
14 - Black pepper, to season

# Steps to Follow:

01 - With a sharp knife, score the skin of the duck breasts in a crosshatch pattern, ensuring not to cut into the meat. Season both sides with salt, freshly ground black pepper, and dried marjoram rubbed between your palms to release aroma.
02 - Place duck breasts skin-side down in a cold, dry skillet. Set over medium heat and gradually render the fat until the skin is deep golden and crisp, about 6–8 minutes. Once the skin is crisp, turn the breasts and sear on the flesh side for 1–2 minutes.
03 - Preheat oven to 180°C. Transfer the seared duck breasts to the oven and roast for 15 minutes for a medium-rare finish (internal temperature 57°C). Remove from oven and allow to rest for at least 5 minutes before slicing.
04 - While the duck is roasting, heat olive oil in a large pan over medium heat. Sauté the diced onion until translucent and golden. Add sliced boletus mushrooms and cook until they release their aroma and moisture evaporates. Incorporate sliced garlic and stir briefly until fragrant, avoiding browning.
05 - Pour in the dry white wine and simmer vigorously to evaporate the alcohol and deglaze the pan. Season with salt and pepper. Reduce the liquid by half, then add heavy cream and allow the sauce to thicken into a velvety consistency over low heat. Adjust seasoning as needed.
06 - Meanwhile, boil a large pot of salted water. Cook the strigoli or pappardelle until al dente according to package instructions. Reserve about 50 ml pasta cooking water, then drain pasta.
07 - Add the drained pasta to the pan with mushroom sauce. Toss gently to coat, adding reserved pasta water as needed to achieve a creamy consistency. Add fresh rosemary needles for fragrance.
08 - Slice the rested duck breasts diagonally. Plate the pasta in warmed deep dishes, arrange fanned slices of duck over the top, and garnish with additional rosemary sprigs. Serve immediately.

# Extra Tips:

01 - Render duck fat slowly over low heat for optimal crispy skin and flavor.
02 - Confirm medium-rare doneness with a thermometer: 57°C in the thickest part.
03 - Reserved rendered duck fat can enhance other dishes such as roast potatoes.
04 - Substitute 250 g fresh boletus for frozen if desired, trimming as needed.

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