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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pappy's Shuckee Duckee Recipe

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This recipe for Pappy's Shuckee Duckee is from Food For Our Tribe II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless duck breasts, skin-on
Cajun blackened seasoning
1 Lb three-color spiral pasta
2 tbsp butter
2 tbsp minced garlic
1 cup baby bella mushrooms, thinly sliced
2 cups heavy cream
6 stalks asparagus, sliced into 1" pieces
2 tsp black pepper
1 pint oysters, liquor reserved
1 cup Pecorino Romano cheese, grated
Directions:
Directions:
Light your grill and put your salted pasta water to boil.

Season both sides of the duck breasts heavily with blackened seasoning. Set aside.

Cook your pasta. Drain and reserve.

Grill your duck over very high heat, skinless side down, for one minute to sear. Then flip onto skin side and cook only long enough to crisp skin, 3-4 minutes. We're trying to keep the duck rare to medium-rare. Set duck aside to rest.

In a large skillet, melt the butter over medium heat and sauté the garlic, asparagus, and mushrooms for 2 minutes. Add the oyster liquor, pepper, and cream and cook until reduced by half.

Add the oysters to the reduced sauce and simmer for 3 to 4 minutes until edges of oysters begin to curl.

Stir in the Romano cheese. Toss in the pasta and combine it with the sauce. Remove from heat.

Slice your duck breasts. Add any juices to the pasta.

Plate (or bowl) your pasta. Give it another grind of black pepper, then top with slices of half a duck breast.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Based on an offering from Drago's Restaurant, this is one of the best dishes ever.

 

 

 

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