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  • 60 cl creme fraiche
  • 5 1/4 ounces button or porcini mushrooms
  • 1 1/4 cup chicken broth
  • 1/2 pound fresh pasta
  • 7 1/8 ounces duck magret, (breast with skin)
  • 7 1/8 ounces duck foie gras
  • 7 1/8 ounces prosciutto
  • 1 truffle, (optional)


Bring the creme fraiche to a slow boil. Add the mushrooms, cleaned and sliced. When the cream has reduced to a thicker texture, add the broth and keep warm. Cook the pasta "al dente" in a large pot of salted water. In a frying pan, cook the duck breast. Cook slowly on the skin side to melt the fat. Reserve the fat to use as cooking fat for another dish. Sear the meat side quickly on high heat. The meat should remain rare. Cut the foie gras in 1/2 inch slices, and sear quickly on both sides. Sear the ham slices. Cut the duck breast, the foie gras and the ham in thin strips. Stir them into the pasta along with the sauce. If you're in funds, you can add a thinly sliced truffle. Salt and pepper to taste. NOTES: Traditional macaronade is made with dry pasta, and more precisely long macaroni. The recipe calls for Bayonne ham. It's probably pretty difficult to find, but any good, not overly dry prosciutto will do. Ask for one thicker slice instead of several paper-thin ones.

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