Jean-François Plante's recipe

Ingredients:

350 g of linguine pasta

2 tbsp. vegetable oil

1 tbsp. butter

3 ½ cups small mushrooms, thinly sliced

2 cups oyster mushrooms, thinly sliced

1 shallot, chopped

2 cloves of garlic, chopped

3 sprigs of thyme

2 tbsp. fresh flat-leaf parsley, finely chopped

2 tbsp. fresh basil, finely chopped

Flesh of 2 duck confit thighs shredded

1 ½ demi-glace sauce

1/3 cup 35% cream

2 tbsp. chives, finely chopped

Salt and freshly ground pepper

Instructions:

Cook pasta in salty boiling water until al dente.

In a frying pan or skillet, melt the butter in oil over medium heat.

Cook and sauté the mushrooms over medium-high heat for 5 to 7 minutes.

Add salt and freshly ground pepper to taste.

Add shallots and cook for 3 minutes.

Add garlic and sauté for another 2 minutes.

Add the duck and thyme, and wet with demi-glace sauce.

Reduce for 3 minutes, pour in the cream, add the basil and parsley, and reduce for another 3 minutes. Add salt and freshly ground pepper to taste.

Serve over pasta and toss gently.

Divide among four soup plates.

Garnish with chives, to taste.