Maitake (Hen of the Woods) mushroom seared in a duck + pancetta fat mixture, topped with crispy pancetta crumbles, parsley, sea salt + Aleppo chili pepper flakes.
Clean, dry and tear apart about ½ lb. of maitake (or any wild mushrooms of your choice). Preheat a cast iron pan on medium heat, cook about 1 oz. of @laquercia ground pancetta until fat has rendered and pancetta is crumbly (break apart with a wooden spoon). Remove pancetta, set aside, leaving fat behind. Add about 1 tbsp of duck fat and increase heat to medium high or high. When fat is slightly smoking, add mushrooms to the pan and cook undisturbed for about 3-5 minutes until golden. Flip and cook the other side for about a minute or so. Transfer to serving dish, sprinkle on minced parsley, sea salt, chili pepper flakes and crispy pancetta crumbs. Enjoy! 🍄