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Pasta with Slow Roasted Duck Confit
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Venetian-style pasta with succulent duck, garlic, rosemary, and zesty lemon.
Ingredients:
  • 1 pound tagliatelle pasta
  • 1 or 2 slow-roasted duck legs *
  • 4 finely chopped garlic cloves
  • 1/4 teaspoon chopped fresh rosemary (optional)
  • 1 tablespoon butter
  • 1-2 tablespoons duck fat
  • Salt
  • Freshly ground black pepper
  • Lemon zest
  • 1-2 tablespoons lemon juice
Instructions:
  • Bring a large pot of salted water to a boil for the pasta (4 quarts water, 2 Tbsp salt).
  • Retrieve the tender meat from the bones and set aside the crispy skin: Separate the succulent meat from the slow-cooked duck legs while the water is heating. Tear the meat and skin into small pieces for added texture.
  • In a large sauté pan over medium-high heat, melt the butter and duck fat. Add the duck meat and skin, then reduce heat to medium.
  • Prepare the pasta by adding it to the boiling water and stirring occasionally.
  • Enhance flavors: Introduce garlic and rosemary (if desired) to the sauté pan. Sauté for a minute until aromatic and lightly golden, then take off the heat.
  • Combine the cooked pasta with the flavorful duck mixture, ensuring it is thoroughly coated. Flavor with black pepper and 1 tablespoon of lemon juice, adjusting to taste with an additional tablespoon if desired. Serve promptly, garnishing with lemon zest.

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