Whole Wheat Linguine with Smoked Duck, Porcini Mushrooms and Lacinato Kale

This one is too easy…once I saw the smoked duck breast at the farmers market, and remembered the Lacinato kale in the garden, waiting to be picked, dinner was done. It barely needs a recipe, indeed, it’s more of an assemblage of delicious ingredients than a recipe, but here goes:

1 large bunch Lacinato kale, cut into 1 inch strips
1 ounce dried porcini mushroom
2 tablespoons olive oil
2 large cloves garlic, sliced very thinly
1 teaspoon red chili pepper
2 tablespoons lemon juice
1 smoked duck breast, sliced on the bias into 1/4″ slices
1 pound whole wheat linguine

1. Bring a large pasta pot with liner filled with salted water to boil. Add kale. Blanche about 3 minutes, drain into ice bath to cool, keeping water in pot. When kale is cooled, drain and squeeze out water.
2. Meanwhile, place dried mushrooms in bowl and cover with about a cup of boiling water. Let steep for about 25 minutes, remove mushrooms and squeeze out excess liquid back into bowl,  reserving steeping liquid and put aside.
3. Return water in pasta pot to a boil and add linguine. Cook according to package instructions to al dente.
4. Meanwhile, heat oil in large sauté pan over medium heat. Add garlic and red chills and cook for about a minute. Add hydrated mushrooms and heat through, then add blanched kale, cook for about 2 minutes.
5. Add lemon juice and mushroom liquid to the pan, bring to boil and lower heat to low. Reduce for about 2-3 minutes. Add duck breast and heat through.
6. Remove pasta from pot and add to sauté pan along with about 1/2 cup of pasta water. Cook for about a minute to blend flavors. Serve in large bowl.

Note: If you had fontina cheese, you could shave a bit into the pan at the last minute, stir and let it melt slightly before you serve. 


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