Serves 4

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2 Duck Breasts

400g casareccia pasta

500g mixed fresh mushrooms, sliced/torn

20g dried porcini mushrooms

1 tbsp tomato paste

1 large shallot, finely diced

4 cloves garlic, minced

1 cup dry red wine

½ cup quality vegetable or beef stock (plus reserved porcini liquid)

2 sprigs fresh thyme & 1 sprig rosemary

100g–150g Persian feta

Zest of ½ a lemon

Salt, black pepper, and fresh parsley

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1. Rehydrate the Porcini

   Place the dried porcini in a bowl and cover with ½ cup of boiling water. Let them sit for 15 minutes. Lift the porcini out (don't dump the water!), chop them finely, and set aside. Save that brown porcini soaking water—we will use it in the sauce.

2. Cook the Duck (and harvest the fat)

   Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt.

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Let the fat render slowly for about 8–10 minutes, until the skin is deep golden and crispy. Pour the excess duck fat into a small bowl as it pools (save this!). Flip the duck, cook the flesh side for 2–3 minutes (for medium-rare), then remove to a cutting board to rest.

3. Sear the Mushrooms in Duck Fat

   Crank the same skillet up to medium-high heat. Add 2 tablespoons of that beautiful, rendered duck fat. Toss in your fresh mushrooms and the chopped porcini. Let them sear undisturbed for 3–4 minutes until they get a gorgeous brown crust.

4. Build the Deep Flavor Base

   Turn the heat down to medium. Add the shallots and garlic, adding another splash of duck fat if the pan looks dry. Sauté for 2 minutes. Add the tomato paste and stir constantly for 1–2 minutes, letting it darken to a rich brick-red color. Stir in your thyme and rosemary.

5. The Rich Braise

   Pour in the red wine, scraping up all the caramelized bits from the bottom of the pan. Let it reduce by half. Pour in the stock and the reserved porcini soaking liquid (pour carefully, leaving any grit at the bottom of the bowl behind). Simmer gently on low for 10 minutes until the sauce is glossy and rich. Remove herb sprigs.

6. Pasta & Assembly

   While the sauce simmers, cook your casareccia in salted boiling water until al dente, reserving 1 cup of pasta water before draining.

   Toss the pasta into the mushroom sauce over medium heat, splashing in a bit of pasta water to create a glossy, cohesive sauce. Turn off the heat. Fold in half of the Persian feta.

7. Plating and the Citrus Finish

Slice your rested duck breast into thin strips. Plate up the pasta, top with the sliced duck, and dot with the remaining Persian feta. Finish the dish by grating the fresh lemon zest across the top, followed by cracked black pepper and fresh parsley.