Hotel Chef Dean Maupin

Keswick Hall

701 Club Drive
Keswick, VA 22947

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Pappardelle with Duck Confit, Duck Jus, Duck Cracklings, Parmigiano-Reggiano, Pea Shoots, Carrots and Onions
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  • Dean Maupin

    Pappardelle with Duck Confit, Duck Jus, Duck Cracklin’s, Parmigiano-Reggiano, Pea Shoots, Carrots and Onions
    Hotel Chef Dean Maupin of Keswick Hall - Keswick, VA
    Adapted by
    Yield: 6 Servings


    Carrots and Onions:
    1 pint rendered duck fat
    1 cup small diced carrot
    1 cup small diced onion

    Duck Confit and Sauce:
    2 ounces unsalted butter
    2 cups picked duck confit meat
    1 cup pea shoots
    Salt and freshly ground black pepper

    1 pound fresh pappardelle pasta
    1 cup rich duck stock, warm
    ½ cup duck skin cracklings, chopped

    For the Carrots and Onions:
    Gently warm the rendered duck fat in a small pot. Add the carrot and onion and simmer slowly for 30 minutes. Drain off the duck fat and reserve for future use.

    For the Duck Confit and Sauce:
    Melt the butter in a large sauté pan. Add the duck confit meat, diced carrot and onion, and pea shoots. Grate a generous amount of Parmigiano-Reggiano over the top and season with a scant pinch of salt and pepper.

    For the Pappardelle:
    Bring a pot of water to a boil, and add a generous pinch of salt. Drop your pasta into the boiling water and cook until al dente. Drain the pasta.

    To Assemble and Serve:
    Warm the duck confit and sauce, add the drained pasta and gently toss. Sauce the bottom of each pasta bowl with an ounce or 2 of the warm rich duck stock. Plate the sauced pasta and generously Microplane the Parmigiano-Reggiano over the top. Finish with the chopped duck cracklings.