Fettuccine Con Anatra E Funghi

• Smoked-Paprika Fettuccine
• 100 grams flour type "00"
• 1 egg
• 1 egg yolk
• 1 tablespoon olive oil
• 2 tablespoons smoked paprika
• 1/2 teaspoon water
• 1 pinch salt to taste
• Duck Meat
• 4 ounces pulled duck meat
• 10 grams dried Morel Mushrooms
• 2 fresh figs each cut in half, or 5 grams of dry figs
• 2 ounces roasted leeks
• 2 ounces roasted hazelnuts
• 1 pinch basil micro-greens
• 4 ounces Cherry Reserve Port
• 1 tablespoon salted butter
• 1 tablespoon grated Parmesan cheese

1. Make a well in the center of the flour, and add the eggs.
2. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
3. Knead the pasta dough for 8-10 minutes. If the dough is too dry and won't stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
4. Cook the pasta for about two to three minutes until it is al dente.
5. Heat up stove with a skillet and pour olive oil when stove reaches smoking point.
6. In the meantime, soak the mushrooms in the Cherry Reserve Port for about 5 minutes, and then drain.
7. Add roasted shallots, figs and now-soaked mushrooms.
8. Let the ingredients cook for about two minutes to sweat the flavors onto the pan.
9. Add the leftover Cherry Reserve Port that you used to soak the mushrooms and let the juices reduce about half way.
10. Add the smoked Paprika Fettuccine, butter and Parmesan cheese.
11. Toss all ingredients together and place on serving plate.
12. Garnish with the roasted hazelnut and micro-basil greens.

paprika, flour, egg, egg yolk, olive oil, paprika, water, salt, duck meat, mushrooms, fresh figs, leeks, hazelnuts, basil, butter, parmesan cheese

Taken from food52.com/recipes/77456-fettuccine-con-anatra-e-funghi (may not work)