The duck is braised in a lovely broth with wine and rosemary and dried mushrooms and all this results in the most tender meat I’ve ever tasted. I found the recipe on A Mingling of Tastes, a blog I just recently discovered via Food Blog Search (that nifty little tool you see there at the right of the screen). I’ll certainly be going through the archives for other little jewels like this one!
I didn’t change much to the recipe, just omitted the whole cloves and used a package of mixed, dried mushrooms. I didn’t make the suggested toasted pasta, I didn’t have time, but instead served it with Pantacce, a flat, square shaped pasta that went really well with this. Other than that the recipe is perfect. You can find it over here. Thank you Julie!