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Italian food recipe: Venetian Bigoli With Duck And Radicchio recipe
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Keywords:
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bigoli, duck, radicchio
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Introduction:
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"Most people would not think of a dish like this as Venetian," Francesco says, "but there is nothing more Venetian than eating birds with radicchio and bigoli." In Remi there is plenty of duck on hand to use for making this dish. Home cooks who cannot obtain duck breasts should remember this dish when they make a roast duck because it works beautifully with leftovers. If your market sells cooked duck or duck confit, it can also be used. This recipe calls for a demi-glace, a thick, concentrated stock. For For those who do not make stocks at home, it is sold in some fancy food shops. As a substitute a mixture of salt-free chicken and beef broths can be boiled down until it is syrupy and thick.
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Ingredients:
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1 duck breast (2 halves) or 1.5 cups (250 g) diced cook duck
1 tablespoon extra virgin olive oil
2 heads radicchio, cored and slivered
1 cup (250 ml) dry red wine
1 cup (250 ml) duck demi-glace
Salt and Freshly ground black pepper to taste
1 pound (500 g) bigoli (see note, preceding recipe)
Freshly grated Parmesan cheese
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Description:
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Preheat the oven to 400 degrees F (200 C) Place a baking dish in the oven to preheat. Place the duck breast, skin side down, on the hot baking dish and cook it for about 20 minutes, until it is medium-rare. Remove the duck from the oven, allow it to cool to room temperature, then remove the skin. Dice the duck meat. You should have about 1.5 cups (250 g).
Heat the oil in a very large skillet, add the radicchio, and saute until it begins to wilt. Add the wine and continue to cook the radicchio until it is tender and the wine has reduced by at least half, about 15 minutes. Stir in the demi-glace and duck meat, bring to a simmer, and cook 10 minutes longer. Season with salt and pepper.
Bring a large pot of salted water to a boil, add the bigoli, and cook until it is al dente, about 8 minutes. Drain the bigoli well, then transfer it to the skillet with the radicchio and duck. Toss the ingredients together over medium heat about 5 minutes, then serve. Pass the Parmesan cheese on the side.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Serves ( 4 person is Default ):
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4
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Italian food recipe: Venetian Bigoli With Duck And Radicchio recipe
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Vegetarian
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with meat
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