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1
Pour the Madeira wine in a bowl and heat in the microwave on high for 10 seconds. Put the porcini mushrooms in the warm wine to re-hydrate for 30 minutes. Drain, reserving the wine, and coarsely chop the mushrooms. Set aside in a large bowl.
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2
In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the fresh mushrooms and saute until they start to soften and get caramelized a bit, about 5 minutes. Season with a pinch of salt and transfer to the bowl with porcini mushrooms. Set aside.
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3
Meanwhile bring a large pot of salted water water a boil. Drop in the pasta, stir and cook until the pasta is al dente, about 7 to 8 minutes. Drain and toss with the remaining tablespoon butter. Cover and keep warm.
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4
In the same pan that the mushrooms were cooked in, heat 1 tablespoon olive oil over medium-heat. Ad the shallot, garlic, carrot, and celery and saute until they start to soften and are lightly brown, about 5 to 7 minutes. Add the smoked duck, rosemary, and most of the reserved Madeira, being careful not to include any sandy grit at the bottom. Cook until the Madeira is almost completely evaporated. Add all the mushrooms and the chicken stock and cook until the stock is reduced by half.
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5
Toss the pasta with the duck-mushroom mixture and the freshly grated cheese. Garnish with chopped parsley and serve.
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6
Note: you may do almost all of this recipe ahead. Do all the sauteing, undercooking by a minute or two and leave the pan aside. When ready, cook the pasta, toss it in the pan and cook the whole thing over medium high until everything is hot.
