NPR News

Fiddleheads And Cavatelli With Duck Confit

NPR

Published May 28, 2009 at 12:36 AM EDT

A dish containing fiddlehead ferns, duck confit and pasta prepared by Chef Ryan O'Malley at Elements Food and Spirit in St. Johnsbury, Vt.

This dish is also known as "Duck and Fiddle."

Makes a single serving

4 ounces homemade cavatelli

3 ounces fiddleheads (about 2 dozen, cleaned twice in a large bowl of water with stalks trimmed to about 1/4-inch from the furl)

2 tablespoons clarified butter (for the pan)

2 teaspoons minced wild onions (ramps)

2 ounces shredded duck confit, skin removed

1/2 cup white wine

1 1/4 ounces chilled butter

Freshly ground black pepper

Slivered ramp tops for garnish

You may substitute good bacon or pancetta for the duck confit, garlic for the ramps and any fresh pasta for the cavatelli.

Bring water to a brisk boil and drop in cavatelli and fiddleheads. Boil together for about 3 minutes.

Meanwhile, brush saute pan with clarified butter. Saute ramps until translucent.

Add shredded duck confit and toss with wooden spoon for a minute or so, then add wine to deglaze pan. Add chilled butter and reduce sauce until slightly thickened.

Drain cavatelli and fiddleheads and add to saute pan. Add freshly ground black pepper to taste. Mix quickly, top with ramp greens, and serve in a shallow bowl.

Recipe by Chef Ryan O'Malley of Elements Food and Spirit, St. Johnsbury, Vt. It has not been tested by NPR.