my thanksgiving table had a roast duck on it instead of the traditional turkey, and i'm planning to try out this heavenly recipe on the leftovers...
duck mac and cheese
serves 4
1/2 pound dry elbow macaroni (about 4-1/2 cups cooked)
olive oil
1-1/2 strips thick-cut bacon, unsmoked or lightly smoked
1/4 stick unsalted butter
1/8 cup all-purpose flour
1/2 quart whipping cream at room temperature + 1/8 cup more, or as needed to finish the dish
1-1/2 cups grated white cheddar cheese (about 4 ounces)
1 tablespoon crumbled blue cheese (about 1/2 ounce)
1 cup grated gouda cheese (about 3 ounces)
kosher salt and white pepper to taste
1/8 cup freshly grated parmesan, or to taste, for garnish
1/2 tablespoon finely chopped parsley, for garnish
shredded duck meat from your leftover roast duck
Cook pasta in boiling salted water until a little past al dente, about 10 to 11 minutes. Drain, plunge into cold water, drain again and toss with a little olive oil to prevent clumping; set aside.
Finely chop the bacon and cook over low heat until crisp. Using a slotted spoon, remove bacon, drain on paper towels and reserve. Strain the bacon fat and reserve it to finish the pasta.
Melt the butter in a medium-size sauce pan over medium heat; when the bubbles in the butter dissipate, add the flour and stir with a wooden spoon, cooking a minute or two, until just blond. Add the 1 quart cream, whisking vigorously to quickly incorporate the liquid and to prevent flour from clumping. Bring to a low simmer for a minute before adding the cheddar, blue and gouda cheeses; stir constantly until melted and smooth. (Be careful - a burned sauce will ruin the batch.) Season with salt and white pepper to taste. The sauce can be made ahead, cooled and refrigerated for up to 2 days, or frozen. Makes about 3 cups sauce.
When ready to finish the dish, combine the 1/8 cup cream, the reserved bacon fat, and 2 cups of the cheese sauce in a large saucepan over medium-low heat, stirring frequently until combined and warmed through. Add the reserved bacon bits and fold in the cooked pasta. Reduce the heat slightly, and stir until the pasta is warmed through and thoroughly coated with sauce. Top with freshly grated Parmesan, a sprinkle of parsley, and a heap of shredded duck. Serve immediately.
