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1
Soak the porcini in one cup boiling water for 30 minutes.
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2
Trim the stalks from the fresh mushrooms.
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3
Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy).
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4
Slice the mushrooms into one-and-a-half-inch pieces.
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5
Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
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6
Strain the porcini through a paper towel, reserving the soaking liquid.
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7
Chop the porcini.
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8
Add the mushrooms to the skillet with the thyme, salt and pepper and red wine.
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9
Cook over moderate heat, stirring occasionally, for about 20 minutes.
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10
Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
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11
Meanwhile, scrape the fat off the duck meat and cut the meat into strips.
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12
Then bring six quarts of salted water to a boil for the pappardelle.
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13
Add the duck meat to the sauce and cook it over moderate heat for 10 minutes.
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14
Correct the seasoning and keep the sauce warm.
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15
Drain the pappardelle and toss with the remaining tablespoon of butter.
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16
Spoon the sauce over the noodles, toss and serve.
