I recently bought a beautiful bag of Bob’s Red Mill wholemeal buckwheat flour. It’s amazing. I made fluffy buckwheat pancakes with it a while back. I wanted to make buckwheat pasta. It was superb, but you can buy the pasta for this dish if you’d like.
We were recently blessed to be given some wild ducks and decided with a friend of ours to celebrate with a week of wild duck, hereby dubbed ‘duck week’. I was very excited. I carved up my ducks and made stock from their two carcasses. I pulled the meat from their carcasses and new it would be delicious with some chestnut mushrooms and buckwheat pasta.
I shared this post over at The Chicken Chic’s Monday Clever Chick blog hop. Be sure to pop by to see what other clever chicks have shared!
|½-1||cup||duck meat, pulled from the carcass used for the duck stock|
|40||grams||Meredith Dairy marinaded goat cheese|
|1||tablespoon||fresh thyme leaves|
Place the duck stock in a small saucepan, simmer, and reduce to a thick syrupy consistency. Set aside.
Melt the butter in a frying pan and add the mushrooms, cooking till wilted. Add the duck meat, stock reduction and verjuice.
Cook the pasta till al dente. Reserve a small quantity of the cooking liquid and drain the pasta.
Add the pasta to the frying pan with the mushrooms and duck. Toss to coat the pasta. Add a little cooking liquid to moisten the pasta if required.
Serve with a crumbling of goat cheese and sprinkle of fresh thyme.