Truffle & Duck Fat, Wild Mushroom Linguine
This is not an everyday recipe, cooking with duck is definitely worthwhile when you get the chance.
If you did not know it by now, fats in cooking carry the flavours! Duck Fat is a magic ingredient and super versatile, whether it be roasting or frying. Additionally when you pair it with truffles, it takes this recipe to a whole new level.
NB; The mushroom commonly referred to as slippery jack or sticky bun, is usually foraged in pine plantations along side pine mushrooms and is great for frying, stews and soups. Its names refer to the brown cap, which is characteristically slimy in wet conditions. As with any fungi that you forage yourself, please take care as many varieties are poisonous.
- 1 packet dried linguine
- 40g fresh black truffle
- 200g swiss brown mushrooms, finely sliced
- 100g oyster mushrooms, finely sliced
- 100g slippery jack mushrooms, skin peeled and finely sliced (optional)
- 100g speck, finely diced
- 1 ½ cups day old bread, crust trimmed and cubed
- 80g Grated Parmigiano Reggiano
- 4 tablespoons rendered duck fat
- Salt and Pepper to taste
- Place a large pot full of salted water on high heat, when the water starts to boil, add the linguine, and follow the packet instructions to cook until al dente.
- Whilst the pasta is boiling, place a large frying pan on high heat, and add the rendered duck fat. When the fat is hot, add the cubed bread, and the speck to the pan, fry this until the speck has rendered down and both the speck and bread are a golden-brown colour.
- Next, lower the heat to medium and add the mushrooms, and the truffles. Cook these until the mushrooms have sweated down, and reduced in size, about 6-8 minutes.
- Now, drain the pasta and transfer it to the pan and sauté it briefly to combine.
- At this point you just need to season with the salt and pepper, then add a generous sprinkling of grated Parmesan Reggiano cheese and mix well. Serve immediately.