Pappardelle With Mushrooms and Duck

• 2 ounces dried porcini
• 1/2 pound wild mushrooms
• 1 clove garlic, minced
• 3 shallots, minced
• 3 tablespoons butter
• 1 tablespoon peanut or safflower oil
• 1 tablespoon fresh thyme leaves
• Coarse salt and freshly ground pepper to taste
• 1 cup dry red wine
• 4 duck legs confit (homemade or commercial)
• 1 pound pappardelle

1. Soak the porcini in one cup boiling water for 30 minutes.
2. Trim the stalks from the fresh mushrooms.
3. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy).
4. Slice the mushrooms into one-and-a-half-inch pieces.
5. Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
6. Strain the porcini through a paper towel, reserving the soaking liquid.
7. Chop the porcini.
8. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine.
9. Cook over moderate heat, stirring occasionally, for about 20 minutes.
10. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
11. Meanwhile, scrape the fat off the duck meat and cut the meat into strips.
12. Then bring six quarts of salted water to a boil for the pappardelle.
13. Add the duck meat to the sauce and cook it over moderate heat for 10 minutes.
14. Correct the seasoning and keep the sauce warm.
15. Drain the pappardelle and toss with the remaining tablespoon of butter.
16. Spoon the sauce over the noodles, toss and serve.

porcini, mushrooms, clove garlic, shallots, butter, peanut, thyme, salt, red wine

Taken from cooking.nytimes.com/recipes/4368 (may not work)