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Bowtie Pasta with Smoked Duck, Mushrooms and Bacon
Farfalles au Canard Fume, Champignons et Lardons
A Recipe From: California
Adapted from Lee Bailey's California Wine Country Cooking

Skill Level: Easy
Serves: 4

Directions
Over medium heat, sauté the bacon in a large skillet until crisp. Drain on paper towels. Pour out the grease and add the mushrooms to the pan. Sauté over medium heat, stirring, about 5 minutes. Reserve with the bacon. In a large pot of salted boiling water, cook the pasta until al dente; drain and set aside. Meanwhile, in a large saucepan, reduce the cream by half over medium heat. Mix in the bacon, mushrooms and smoked duck. Cook for 3 minutes; stir in the cheeses until melted. Add the pasta to the pot and cook just long enough to heat the pasta through. Season with salt and pepper to taste. Pour into a large warmed bowl and top with chopped parsley.

Sylvaine's comments
If you can find them, substitute fresh porcini for the cremini mushrooms.

Recipe Contributed By
Lee Bailey

Recipe Category: Pasta


Ingredients
1 lb bacon, diced
1/2 lb crimini mushrooms, sliced
8 oz bowtie pasta
2 cups heavy whipping cream
2 cups diced smoked duck magret Available Online
1 cup grated Parmesan
1 cup grated Gruyere cheese
Salt and pepper
2 tbsp chopped parsley


Wine Pairings

wine Red Bordeaux



Items Available For This Recipe


Smoked Duck Magret-about 0.9 lb

$26.95    ( Item: #G230)
Sorry, Currently
Out of Stock



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