For Chef Antonio Bevacqua, Il Girasole at the OC Mix is the realization of a long-held dream of sharing the authentic flavors and cuisine of his native Italy in an elevated, seasonal, Southern California style. Each dish is thoughtfully constructed and presented to guests as art on a plate. His duck pappardella serves as a perfect example.
Credit: PHOTOGRAPH COURTESY OF IL GIRASOLE
1 DUCK CONFIT
“The inspiration for this dish comes from a deep love of duck and a desire to create something that feels both hearty and elegant—a reflection of refined Italian tradition,” Bevacqua says. He prefers Cairina duck for its rich flavor and tenderness. It’s cooked in batches, then teamed with two types of cheeses to serve as a filling. “The rich duck confit and earthy wild mushrooms form the heart of the dish, balanced by the creaminess of ricotta and the sharpness of Pecorino Romano. Fresh herbs add aromatic brightness.”
2 PAPPARDELLA
A traditional pappardelle noodle is wide and flat. But at Il Girasole, it’s folded in half and stuffed with the duck confit and cheese mixture. “The secret is all in the care and patience. We make the stuffed pappardelle fresh every day, ensuring the pasta dough is strong enough to hold the rich duck confit filling.” On the plate, it’s positioned to resemble a flower, “symbolizing both beauty and craftsmanship,” he notes. “It represents the artistry of Italian pasta-making while pushing the boundaries of what a classic dish can be.”
3 CRISPY DUCK SKIN
The team reserves the duck skin and cooks it in rendered duck fat to make cracklings, which are similar to pork rinds. Bevacqua and his team tuck them into the pasta flower for a savory crunch. If made at home, the crispy fried skin—when tossed with salt or other seasonings—makes for a delightful snack. You can also toss them in salads or soups, or serve them with a plate of appetizers or charcuterie.
4 WILD MUSHROOMS
Compared to white or button champignons, wild mushrooms have an earthier flavor. And they have healthful properties, including boosting brain function and immune defenses. For this dish, the mushrooms are sauteed in extra virgin olive oil, which boasts some of the same health benefits.
5 AGED BALSAMIC
The dish gets a drizzle of 10-year-aged balsamic vinegar tableside “to bring brightness and lift to the tender duck confit,” says Bevacqua. With a complex flavor profile that’s balanced in sweetness and acidity, aged balsamic is known for its versatility. You can drizzle it over strawberries and stone fruits, use it as a salad dressing, or as a condiment for bread-dipping. And it can help with digestion.
Dining and Cooking