February 13 2014

Penne with Duck Confit and Cherries

I'm not sure if it's a trend, but I desperately needed the comforts of rich pasta and wine tonight, just as I did last Thursday.  I had had a bottle of a delicious wine last week with some friends, Chateau Pierrefitte 2010, a Pomerol, and I wanted to make some pasta that was up to it (I bought another bottle).  This Pomerol tastes like you're eating some really lovely cherries by a bonfire where duck is being roasted - for good measure, let's say that you're also in Southwestern France.  So, this is what I came up with in the store to complement the wine.

Penne with Duck Confit and Cherries

Put on water for your pasta.  I got fresh penne.  

Cut up some duck confit and throw it in a hot pan with garlic.  Add some cream and dried cherries (not too many), and let simmer.  

After a bit, add a nice big hunk of gourmandise cheese (I found some that was made with kirsch; if you don't have that you could add some kirsch into the duck before you add the cream).  

Add a little allspice, cinnamon, black pepper, and salt.  Also, some slivered almonds.  

When the pasta is done, put a half-cup of the pasta water into the sauce so it's not too thick.  Add the pasta to the sauce, and swirl it around.  

Serve immediately . . . and if you have a Pomerol, drink it.

 

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