Pasta With Duck Confit Recipes

DUCK CONFIT PASTA

Steps:

• remove the bones from the confit, chop the meat into bite-size pieces.
• cook the fettucine according to package directions, drain, set aside.
• heat olive oil and duck fat in a skillet.
• add garlic, and shallot, cook 2 minutes.
• add apricots, cook 1 minute.
• add hazelnuts and wine, cook over low heat, stirring until reduced by half.
• add stock and duck, reduce by half, 6-8 minutes.
• stir in butter, thyme and pepper.
• mix some sauce into the fettucine.
• spoon pasta onto 4 plates.
• top each with sauce and 1 tbsp chevre.
• serve.

CONFIT OF DUCK AND SUN-DRIED TOMATO OVER PASTA

Steps:

• Mix the 1/4 teaspoon salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.) Add the duck to the warm oil. If you are using the oven put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a 180 degree F simmer for 6 to 8 hours. The duck must be cooked until it falls away from the bone. Remove all the duck meat from the bones and reserve meat until needed.
• Fill a large pot with water, add salt and boil pasta until al dente, cooked with a bite, about 10 to 12 minutes, drain and set aside. While the pasta is boiling, saute garlic, onion, and sun-dried tomatoes until the onion is translucent, about 3 to 5 minutes. Add the crushed tomatoes and cook together for about 10 minutes. Season with salt and pepper, as needed.
• Shred the duck meat, combine with sauce and toss with pasta. Transfer to a serving dish and top with fresh chives and basil, sprinkle with Parmesan and drizzle with truffle oil, for garnish.

PASTA WITH CONFIT DUCK AND SAVOY CABBAGE

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
• While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
• Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
• While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).