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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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duck, pasta

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main(15) | soup(2)

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Butternut Squash Gnocchi With Duck Confit And Swiss Chard

(Gourmet, October, 2001)

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Chinese Egg Noodles With Smoked Duck And Snow Peas

(Bon Appétit, August, 2009)

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Chinese Roast Duck Noodle Soup

(Sunset, April, 2010)

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Crispy Duck With Udon Noodles

(Saveur, March, 2010)

The recipe for this entrée was given to us by Off the Shelf, a film catering company.
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Duck Cannelloni with Porcini Marsala Sauce

(Without Reservations by Joey Altman with Jennie Schacht, 2008)

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Duck Egg Ravioli, Sheep’s Milk Ricotta and Almond Brown Butter

(Cook Like an Iron Chef, Episode: Secret Ingredient Egg, Season: 1)

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Duck Pastrami And Pasta

(The Essence of Emeril, Episode: Pastrami, Season: 3)

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Duck Tortelloni With Shallot Reduction

(The Essence of Emeril, Episode: Hors D’oeuvres, Season: 7)

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Fusilli With Duck: Fusilli Alla Papera

(Molto Mario, Episode: Duck Soup, Season: 9)

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Hot Duck and Coconut Noodles

(Washington Post, December, 2011)

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Noodles With Duck Breast, Edamame, and Dried Cherries

(Health, April, 2008)

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Orecchiette with Spiced Duck Ragu

(Bon Appétit, January, 2004)

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Pappardelle With Duck Ragù

(Food & Wine, February, 2011)

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Pappardelle With Duck Ragu

(Molto Mario, Episode: Toscana I, Season: 3)

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Pappardelle with Venetian Duck Ragu

(Fine Cooking, October/November, 2011)

In northern Italy, ragùs tend to be less about tomatoes and more about the meat and aromatic herbs that flavor them. Venetian ragù, for example, is made from the meat of the wild ducks and is perfumed with native bay leaf and fresh sage. Some versions of this ragù use duck stock and the liver and giblets, while others (like the recipe below) get deep flavor from duck legs and thighs and dry red wine. Venetian duck ragù is typically served with fat, tubular buckwheat noodles called bigoli, but it’s also delicious with whole-wheat fettuccine, spaghetti, or pappardelle, as shown here.
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Pasta With Confit Duck And Savoy Cabbage

(Gourmet, October, 2006)

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Peking Duck Noodle Soup

(Chuck’s Day Off, Episode: The Interns, Season: 3)

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Rigatoni with Duck Ragu

(Bon Appétit, February, 2007)

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Tagliatelle With Duck Ragu

(Gourmet, April, 2008)

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Whole Wheat Spaghetti With Duck Sauce

(Bon Appétit, May, 1995)

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