Reasons to choose pasta with confit duck
The combination of silky pasta and crispy duck meat creates a wonderful texture in every bite. Using pre-cooked confit duck saves a lot of time while maintaining a high standard of taste. This Pasta with Confit Duck recipe relies on the natural fats of the bird to create a simple yet glossy sauce. Fresh herbs like thyme and parsley cut through the richness to keep the flavours balanced.
How to make pasta with confit duck
Prepare the duck: Remove the duck legs from their packaging and shred the meat into bite sized pieces using two forks. Discard the bones but keep any extra fat for frying. Roughly chop the skin if you want extra texture in the final dish.
Cook the pasta: Bring a large pot of salted water to the boil and add the pasta. Cook according to the packet instructions until it is al dente. Reserve a small mug of the starchy pasta water before draining the noodles in a colander.
Fry the aromatics: Peel and finely slice the shallots and garlic. Heat a large frying pan over a medium heat and add the butter or duck fat. Fry the shallots until they are soft and then add the garlic, thyme and shredded duck meat until everything is hot and slightly crispy.
Combine everything: Add the cooked pasta to the frying pan with the duck mixture. Pour in a little of the reserved pasta water to create a light sauce. Toss everything together over the heat and stir in the fresh parsley before serving.
My best tips for pasta with confit duck
To get the most flavour out of your Pasta with Confit Duck, make sure to fry the duck meat until the edges become golden and crisp. This adds a nice contrast to the soft pasta. Always save some of the cooking water as it contains starch which helps the sauce stick to the noodles properly. If the dish feels too dry, simply add a tablespoon more of the water and a tiny bit of butter.
Using a wide pasta like pappardelle is traditional because it can support the heavy pieces of meat. You can also add a squeeze of lemon juice at the end if you want to brighten the flavours. Freshly cracked black pepper is essential to balance the fat from the duck legs. Make sure the garlic does not burn when you fry it or it will become bitter.
You can also try these recipes:
beef bake with dauphinoise potatoes,
fruit salad with vanilla cream or
chicken noodle soup.
