Aromatic Duck and Perilla Leaf Pasta with Coffee Infusion
An Unique and Captivating Coffee Pasta Recipe
Inspired by a moment of coffee indulgence, this special pasta recipe harmoniously blends succulent duck, fresh perilla leaves, and a subtle, inviting coffee aroma. Perfect for those seeking an adventurous and delightful culinary experience.
Main Ingredients- 50g Duck meat (Optional: Briefly blanching it beforehand will enhance tenderness)
- 6 fresh Perilla leaves (Wash thoroughly and pat dry)
- 2 Tbsp Whole coffee beans or finely ground coffee (This will add depth to the coffee flavor)
- Your favorite pasta (Choose based on your preference; fettuccine or spaghetti pair wonderfully)
Sauce Ingredients- 1 Tbsp Chicken stock (Adds a deep and rich flavor)
- 3 Tbsp White wine (Helps eliminate any gamey odors and enhances the overall aroma)
- Unsalted butter (For richness and a smoother texture)
- 1 Tbsp Chicken stock (Adds a deep and rich flavor)
- 3 Tbsp White wine (Helps eliminate any gamey odors and enhances the overall aroma)
- Unsalted butter (For richness and a smoother texture)
Cooking Instructions
Step 1
First, prepare to boil your pasta. Bring a generous pot of water to a boil, add herb salt (or regular salt if that’s what you have), and cook the pasta until it reaches your desired al dente stage. Reserve about one cup of the pasta water for the sauce before draining.
Step 2
Melt unsalted butter in a pan. Add the duck meat (pre-blanched if desired) and thinly sliced perilla leaves. Sauté until the duck releases some of its fat and the perilla leaves become fragrant.
Step 3
Once the duck and perilla leaves are nicely sautéed, deglaze the pan by pouring the white wine around the edges. Allow the alcohol to evaporate, which will help remove any gamey notes from the duck and add a layer of flavor. Cook for another moment until the wine has reduced slightly.
Step 4
Now it’s time to add the pasta to the pan and combine it with the sauce. Gradually add the reserved pasta water, stirring gently to emulsify the sauce with the pasta. Be mindful not to add too much liquid at once, as it can make the sauce too thin or salty. Adjust the consistency by adding pasta water as needed. (If the pasta water seems too salty, you can add a little more plain water).
Step 5
Finally, let’s perfect the sauce’s flavor. Add a splash more pasta water to the pan. Incorporate the coffee grounds and half a tablespoon of sugar (this is key to balancing the coffee’s bitterness and enhancing its aroma!), along with half a tablespoon of chicken stock. Stir everything together until well combined and the flavors meld beautifully.
Step 6
Voila! Your uniquely aromatic duck and perilla leaf pasta with a subtle coffee fragrance is ready. Prepare yourself for a flavor profile as distinctive as its appearance.
Step 7
Tip: To maintain the best texture for the duck and perilla leaves, avoid overcooking them in the sauce. It’s best to lightly toss them with the pasta after turning off the heat. For an extra touch, garnish with freshly cracked black pepper or a sprinkle of Parmesan cheese, if desired.
