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Gus Stieffenhoffer-Brandson’s Duck Tagliatelle for 1

Gus Stieffenhoffer-Brandson

Chef, Published on Main


This always puts the biggest smile on my face.

Duck Tagliatelle with wild mushrooms and truffle


Serves 1 chef

  • salt
  • 1 tbsp olive oil
  • 120 g (4 oz) shredded duck confit
  • 2 tbsp butter
  • 30 g (1 oz) minced shallot
  • 1 large clove garlic, minced
  • 120 g (4 oz) chanterelles, porcini, morels* or other fresh wild mushrooms
  • 60 g (about ⅓ cup) kernels from freshly shucked corn
  • 3 tbsp whipping cream
  • 2 tbsp demi-glace
  • 1 tbsp crème fraîche
  • 3 tbsp minced parsley
  • 3 tbsp minced chives
  • 3 sprigs thyme, leaves only, minced
  • 180 g fresh pasta, cut into tagliatelle (or however you like it)
  • 60 g (2 oz) Sungold or other sweet cherry tomatoes, halved
  • Périgord truffle
  • Grana Padano cheese, grated
  • black pepper

*or 15 g dried morels, reconstituted


Bring a large pot of salted water to a boil. Meanwhile, heat a sauté pan on medium. Add just enough oil to coat pan, and when it shimmers, add the duck. Sauté, stirring occasionally, until bronzed and crisp — about 2 minutes. Transfer to a plate, using a slotted spoon. Reduce heat to low, add 1 tbsp butter to the pan, and sweat shallots until soft and translucent. Add garlic and mushrooms and return heat to medium. When mushrooms have dropped their liquid (about 3 minutes) add corn, cream and demi-glace. Reduce heat and simmer until thickened — about 2 minutes. Add pasta to the boiling water and cook 90 seconds. Meanwhile, return duck to the sauce and add crème fraîche, remaining butter, parsley, chives and thyme. Stir. Drain pasta (reserving some of the cooking water). Toss pasta with sauce, and if the mixture seems dry, add pasta water to taste. Add the tomatoes, toss and transfer to a warm pasta bowl. Top with truffle, cheese and black pepper to taste.

COOKING FOR ONE IS KIND OF LAME, so I don’t cook a lot at home. Sometimes I will treat myself, though. Like with a big bowl of pasta with some of my dried fire morels from early summer, or freshly picked chanterelles or porcini. I always have German egg noodles in the pantry, but on occasion I’ll bring fresh pasta home from the restaurant. Sometimes a pilfered truffle makes its way home too, or a container of duck confit trimmings. Whatever is kicking around usually finds its way into the dish. It takes only 10 minutes to throw together and always puts the biggest smile on my face. –G.S.

Photos: Issha Marie