Pasta with Confit Duck
Pasta with confit duck is a restaurant-style supper that takes about 25 minutes, because the long, slow cooking has already been done for you. Shop-bought confit legs are pulled apart, crisped in their own fat with shallots and thyme, then tossed through wide ribbons of pappardelle. A splash of starchy pasta water turns the rendered fat into a glossy sauce.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 580kcal
Getting a good crust on pasta with confit duck
The skin and the edges of the shredded meat are where the flavour is, so give them time to crisp in the pan before anything else goes in. Keep the pieces in a single layer, leave them alone for a minute at a time, and let the duck fat do the work. Wetter ingredients such as shallots go in afterwards, once the duck has colour.
Confit is a French method from the south-west, where duck is cured, cooked slowly in its own fat and stored in it. That is why the legs are tender and already seasoned, and why you should not add much salt.
How to cook pasta with confit duck
Tap a time to start a timer.
- Prepare the duck Lift the legs out of their fat and scrape most of it back into the pack, keeping about 2 tablespoons in a bowl. Pull the meat off the bones in chunky shreds and chop the skin into small pieces. The duck is already cooked, so you are only crisping and reheating it.
- Boil the pasta Bring a large pan of water to the boil, add the salt and the pasta and cook for , or as the packet says, until al dente. Scoop out a mugful of the cooking water, then drain.
- Crisp the duck While the pasta cooks, heat the reserved duck fat and the butter in a large frying pan over a medium-high heat. Add the skin and shredded meat and fry for , turning now and then, until the edges are golden and crisp.
- Add the aromatics Turn the heat down to medium, add the shallots and fry for until soft. Stir in the garlic and thyme and cook for , until fragrant but not browned.
- Toss together Add the drained pasta and 100ml of the pasta water. Toss over the heat for until the sauce clings to the pasta and the duck is steaming hot. Loosen with a little more water if needed.
- Finish Stir in the parsley, plenty of black pepper and the lemon juice, if using. Taste before adding any salt, as confit duck is already well seasoned.
What to serve with confit duck pasta
The sauce is rich, so a sharp, peppery salad of rocket with a lemon and olive oil dressing is all it needs. Steamed green beans or wilted spinach also cut through the fat.
Fresh duck breast is a lighter option, and pasta with duck breast is a good place to start. To cook a fresh breast without the hob, air fryer duck breast is quick too.
Common problems and fixes for pasta with Confit Duck
- The pasta is dry and sticks together.
- The sauce needs more starchy water, not more fat. Add the pasta water 2 tablespoons at a time and keep tossing over the heat until it turns glossy.
- The dish tastes too salty.
- Confit duck is cured before it is cooked, so it brings a lot of salt. Use only the 1 teaspoon in the pasta water, add no salt to the pan and finish with the lemon juice to balance it.
- The garlic is bitter.
- It went in too early or the pan was too hot. Add it after the shallots have softened, with the heat turned down, and take the pan off the heat the moment it smells fragrant.
Frequently asked questions about pasta with Confit Duck
Can you use ready-made confit duck legs for this?
Yes, and that is the easiest route. Most supermarkets sell packs of two confit legs in their fat, and they only need reheating. Check the pack for the cooking instructions and make sure the duck is steaming hot all the way through.
What type of pasta goes best with confit duck?
Wide, flat pasta such as pappardelle or tagliatelle. The ribbons hold the shreds of duck and catch the glossy sauce, so every forkful has meat in it.
What can I use if I cannot find confit duck?
Shredded leftover roast duck legs work well. Add an extra tablespoon of olive oil or butter, as you will not have any confit fat, and season with a little salt.
How long do leftovers keep?
Up to 2 days in a covered container in the fridge. Reheat in a frying pan with a splash of water until steaming hot all the way through, and only reheat once.
How did you like the recipe?
4.8 / 5 · 47 ratings
