Description
Simple yet luxurious pasta with shredded duck confit.
Ingredients
Scale
- 2 whole duck legs
- 1 teaspoon dried thyme
- 2 tablespoons extra virgin olive oil or leftover duck fat
- ½ onion (minced)
- 2 medium carrots (minced)
- 2 celery stalks (minced)
- 2 garlic cloves (minced)
- 1 teaspoon dried rosemary leaves
- 1 cup dry red wine
- 1.5 cups low sodium chicken stock
- 4 tablespoons unsalted butter
- ½ cup parmesan cheese (grated)
- 1 pound dried or fresh tagliatelle or pappardelle pasta
- Salt and pepper
Instructions
- Prepare the duck confit: Season duck legs liberally with salt, pepper and the dried thyme. Place duck legs in a single layer on a plate or pan, covered with plastic wrap, in the fridge for 8 hours.
- Make the duck confit: Heat oven to 325 degrees. Place duck legs fat side down in an ovenproof skillet over medium heat so that the fat starts to render. When there is about ¼ inch of rendered fat in the pan, about 15-20 minutes, flip duck legs over. Cover the pan and place in the oven. Cook for 1.5 hours. Remove cover and cook for another 30 minutes. Remove from oven, let cool and shred meat off the bones.
- Cook pasta: Heat a large pot filled with water to a boil. Season liberally with salt, add pasta and cook according to package instructions if using dried. If using fresh, cook for about 2 minutes. Drain pasta.
- Make the ragu: In a large skillet or dutch oven, heat the olive oil or leftover duck fat over medium high heat. Add onion, carrots and celery, seasoned lightly with salt and pepper. Sauté until softened, about 4 minutes. Stir in garlic and rosemary and cook until fragrant, about 1 minute.
- Stir in wine to the pan and simmer until reduced by half, about 3 minutes. Add the stock and simmer until reduced to about ¾ cup of liquid. Add cooked pasta, shredded duck, butter, and parmesan to sauce and mix until sauce is thickened. Serve warm with extra parmesan on top!
- Cook Time: 15 minutes
- Category: Entrées, Meat, Pasta