Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
Easy Potluck Recipes: 21 Pasta Casserole Recipes

These pasta casseroles are sure to make you the most popular cook at the party! This FREE eCookbook contains recipes that are easy to make, budget-friendly, and sure to earn praises.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy


(1 Votes)


  • 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.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.