Duck Confit Pasta
Indulge in the luxurious flavors of Duck Confit Pasta, a decadent dish that combines tender, shredded duck confit with silky ribbons of tagliatelle (or your favorite pasta) coated in a creamy white wine sauce. This gourmet recipe elevates weeknight dining with its rich, savory combination of ingredients like finely chopped shallots, fresh thyme, and grated Parmesan. The sauce, crafted with a blend of chicken stock, cream, and a hint of garlic, perfectly complements the melt-in-your-mouth duck confit. Finished with vibrant parsley and a touch of black pepper, this dish offers restaurant-quality elegance in just 45 minutes, making it ideal for dinner parties or a cozy date night meal. Serve it piping hot and watch as it becomes the star of your table!
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Recipe Information
Ingredients
- 2 pieces Duck confit legs
- 300 grams Pasta (e.g., tagliatelle, pappardelle, or fettucine)
- 2 tablespoons Olive oil
- 2 medium, finely chopped Shallots
- 3 cloves, minced Garlic cloves
- 100 milliliters White wine
- 100 milliliters Chicken or vegetable stock
- 100 milliliters Heavy cream
- 50 grams, grated Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Start by shredding the meat from the duck confit legs. Remove the skin and bones, then pull the meat apart into bite-sized pieces. Set aside.
Fill a large pot with salted water and bring it to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped shallots and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Deglaze the skillet with the white wine. Let it simmer for 2-3 minutes, reducing slightly.
Add the chicken or vegetable stock and the heavy cream to the skillet. Stir to combine and let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the shredded duck confit and thyme leaves. Cook for 2-3 minutes until the duck is warmed through.
Add the cooked pasta to the skillet and toss to coat the noodles evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Remove the skillet from the heat and garnish with freshly chopped parsley.
Divide the pasta among serving plates or bowls and serve immediately. For an extra touch, sprinkle more Parmesan on top if desired.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
