Standard U.S. Postage PAID Walla Walla, WA Permit No. 44 2003 Kootenai Health Way Coeur d’Alene, ID 83814 Ingredients Duck confit 2 duck legs ½ teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon allspice ½ cup olive oil, minus 1 tablespoon 2 garlic cloves 1 sprig fresh rosemary Cherry sauce 1 cup port wine ½ cup frozen Bing cherries 2 tablespoons sugar ½ cinnamon stick 1 star anise 1 tablespoon corn starch 3 tablespoons water Pasta 1 gallon of water 12 ounces orecchiette pasta, dried ¼ cup extra-virgin olive oil (*substitute with 4 cups heavy cream if desired) 4 ounces herbed garlic Boursin cheese Pinch of salt Pinch of black pepper 3 ounces Monterey Jack cheese, shredded 1 tablespoon fresh chopped parsley 1 tablespoon minced chives Directions • Season duck legs with salt, pepper and allspice. • Heat 1 tablespoon olive oil in medium-sized pan. Once the pan is hot, gently sear legs, skin side down, until golden brown. Add garlic, rosemary and remaining olive oil. Transfer to oven and cook the duck legs in oil for three hours at 275 degrees. • Once the duck is finished, the meat will be tender and fall off the bone easily. Cool meat, shred and set aside. • Bring the port wine to a boil. Add cherries, sugar, cinnamon and star anise. Whisk corn starch and water in a small bowl. Add to wine sauce and stir until sauce thickens. Add shredded duck meat to sauce. • Bring water to a boil. Add pasta and cook per package instructions. Once pasta is cooked, strain and set aside. • In a medium-sized pan, add cooked pasta and olive oil. • Add Boursin cheese and mix until cheese is melted. Add salt and pepper. • Fold in Monterey Jack cheese until it is stringy and melted. Fold in parsley. • Serve hot in individual bowls. Top with cherry sauce and shredded duck. Sprinkle each with fresh chives. Award-Winning Mac & Cheese With Cherry Port Duck Kootenai Health’s talented Hospitality team won the People’s Choice Award at Coeur d’Alene’s Annual Mac & Cheese Festival! Two thousand people attended this year’s sold out event. Try this winning recipe at home! We’ve modified the recipe below to reduce the fat content a bit, but you can enjoy the original version by following the substitutions noted in the pasta section. Makes 4 servings (8-ounce portions). The award-winning Kootenai Health Hospitality team (from left): Aaron Reed, Sous Chef John Minichino Jr., Executive Chef Beth Benson, Cook Brittany Ford, Pastry Chef Naomi Fisher, Cook
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