Duck Confit Pasta
Prepare to elevate your pasta game with this sumptuous Duck Confit Pasta recipe from Love With Recipes. This delightful dish combines the rich flavors of duck confit with tender fettuccine, creating a hearty one-dish meal that’s perfect for a satisfying dinner. Ready in just 40 minutes, including prep and cook time, this recipe will quickly become a favorite in your kitchen. 🍝🦆
Ingredients
- 4 duck legs (preferably confit)
- 1 package (12 oz) fettuccine pasta
- Salt (to taste)
- 2 tablespoons olive oil
- 1/2 cup duck fat (or substitute with more olive oil)
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1/2 cup hazelnuts, roughly chopped
- 1/2 cup dry white wine
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- Fresh ground pepper (to taste)
- 1/4 cup apricots (dried or fresh, chopped into small pieces)
- 1 tablespoon chevre (goat cheese) per serving
Instructions
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Prepare the Duck: Begin by removing the bones from the duck confit legs. Chop the meat into bite-sized pieces, discarding any excess fat or gristle. Set aside.
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain well and set aside.
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Sauté Aromatics: In a large skillet, heat the olive oil and duck fat over medium heat. Once the fats are hot, add the minced garlic and chopped shallot. Cook for about 2 minutes, or until the garlic becomes fragrant and the shallot softens.
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Add Apricots and Hazelnuts: Stir in the chopped apricots and cook for an additional minute. Next, add the chopped hazelnuts and pour in the dry white wine. Let the mixture simmer over low heat, stirring occasionally, until the wine has reduced by half.
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Incorporate the Duck: Add the duck meat to the skillet along with the stock. Continue to simmer for about 6-8 minutes, or until the sauce has reduced by half and thickened slightly.
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Finish the Sauce: Stir in the butter, fresh thyme leaves, and freshly ground pepper. Mix until the butter has melted and the sauce is well combined.
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Combine Pasta and Sauce: Gently toss some of the sauce with the cooked fettuccine until the pasta is evenly coated.
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Serve: Spoon the pasta onto individual plates. Top each serving with additional sauce and a tablespoon of crumbled chevre.
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Enjoy: Serve immediately while hot, savoring the rich and comforting flavors of this elegant dish.
This Duck Confit Pasta recipe serves 4 and is sure to impress with its combination of savory duck, nutty hazelnuts, and the creamy tang of chevre. Perfect for a special dinner or an indulgent weekend meal! 🥂✨
