Duck Confit Pasta

15 ingredients
12 steps

Ingredients

  • 4 duck legs, confit
  • 1 lb fettuccine pasta
  • salt, pepper to taste
  • 2 tablespoons olive oil
  • 1/2 tablespoon duck fat
  • 2 garlic cloves, chopped
  • 1 shallot, sliced
  • 1 cup dried apricot, sliced
  • 1/2 cup crushed hazelnuts
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 4 tablespoons butter, softened
  • 1 tablespoon chopped fresh thyme
  • 4 tablespoons chevre cheese
  • fresh ground pepper

Directions

  1. 1
    remove the bones from the confit, chop the meat into bite-size pieces.
  2. 2
    cook the fettucine according to package directions, drain, set aside.
  3. 3
    heat olive oil and duck fat in a skillet.
  4. 4
    add garlic, and shallot, cook 2 minutes.
  5. 5
    add apricots, cook 1 minute.
  6. 6
    add hazelnuts and wine, cook over low heat, stirring until reduced by half.
  7. 7
    add stock and duck, reduce by half, 6-8 minutes.
  8. 8
    stir in butter, thyme and pepper.
  9. 9
    mix some sauce into the fettucine.
  10. 10
    spoon pasta onto 4 plates.
  11. 11
    top each with sauce and 1 tbsp chevre.
  12. 12
    serve.

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