posted by Southern 09-21-98 12:20 AM
2 tablespoons duck fat
1 cup minced onions
2 ears of sweet corn
4 cups assorted exotic mushrooms
Salt and black pepper
1 pound smoked duck, julienned
1 tablespoon chopped garlic
2 cups heavy cream
1 pound fresh angle hair pasta
1/2 cup grated Parmigiano-Reggiano cheese
Drizzle of white truffle oil
2 tablespoons chopped chives
Boil a pot of salted water.
Heat duck fat in a large saute pan. When the fat has melted, add the onions and saute for 2 to 3 minutes.
Season with salt and pepper.
Using a sharp knife, remove corn from the cob. Add corn to the sauteed onions continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes.
Season with salt and pepper.
Add duck and garlic continue to saute for 2 minutes. Stir in cream and bring liquid to a simmer.
Simmer sauce over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes.
Cook the pasta in the boiling water until cooked al dente, about 4 to 6 minutes. Drain the pasta and turn into a mixing bowl. Toss pasta with cream mixture.
Add cheese, truffle oil, and chives.
Toss until all ingredients are incorporated. Season with salt and pepper.
Mound pasta in the center of each plate and serve. Yield: 4 to 6 servings
SOURCE: Emeril Live (http://www.foodtv.com/remlive/08-22a.htm)