There are few things I love more than duck confit. And, I also love pasta. So, I put the two together for this recipe: Tagliatelle with duck confit. It’s a winner.
- 1-2 prepared duck confit legs
- ¼ cup duck fat or olive oil
- 1 shallot, peeled and minced
- 1-2 garlic cloves, peeled and minced
- 1 Tbsp. fresh rosemary leaves, minced
- 1 cup chicken or beef broth
- 1 Tbsp. tomato paste
- 1 tsp red chili flakes (optional)
- ½ cup peas, fresh or frozen
- Freshly cracked black pepper
- 12 oz. dried pasta such as tagliatelle
- Pick the meat off the bones of the duck confit; discard the bones and skin.
- In a cup or small bowl, dissolve the tomato paste in the broth and set aside.
- Heat a large saute pan over medium-high heat for a couple minutes. Add the duck fat or olive oil.
- Saute the duck meat in the duck fat or olive oil until the pieces are nicely browned and a bit crispy. Remove the duck meat to a bowl or plate.
- Lower the heat to medium. Add the shallot, garlic and rosemary to the pan and saute until softened.
- Add the broth/tomato paste mixture to the pan and stir well. Allow the broth to cook down by about half. Add the peas, chili flakes and black pepper, to taste. Then reduce the heat to low.
- Cook the pasta according to package directions and drain in a colander.
- Toss the cooked pasta with the duck confit mixture until well combined. Serve and enjoy.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.