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Macaronade

60 cl creme fraiche
5 1/4 ounces button or porcini mushrooms
1 1/4 cups chicken broth
1/2 pound fresh pasta
7 1/8 ounces duck magret, (breast with skin)
7 1/8 ounces duck foie gras
7 1/8 ounces prosciutto
1 truffle, (optional)

Bring the creme fraiche to a slow boil. Add the mushrooms, cleaned
and sliced. When the cream has reduced to a thicker texture, add
the broth and keep warm.

Cook the pasta "al dente" in a large pot of salted water.

In a frying pan, cook the duck breast. Cook slowly on the skin side
to melt the fat. Reserve the fat to use as cooking fat for another
dish. Sear the meat side quickly on high heat. The meat should
remain rare.

Cut the foie gras in 1/2 inch slices, and sear quickly on both
sides.

Sear the ham slices.

Cut the duck breast, the foie gras and the ham in thin strips. Stir
them into the pasta along with the sauce. If you're in funds, you
can add a thinly sliced truffle. Salt and pepper to taste.


NOTES: Traditional macaronade is made with dry pasta, and more
precisely long macaroni.

The recipe calls for Bayonne ham. It's probably pretty difficult
to find, but any good, not overly dry prosciutto will do. Ask for
one thicker slice instead of several paper-thin ones.

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