Duck Confit Pasta

Indulge in the luxurious flavors of Duck Confit Pasta, a decadent dish that combines tender, shredded duck confit with silky ribbons of tagliatelle (or your favorite pasta) coated in a creamy white wine sauce. This gourmet recipe elevates weeknight dining with its rich, savory combination of ingredients like finely chopped shallots, fresh thyme, and grated Parmesan. The sauce, crafted with a blend of chicken stock, cream, and a hint of garlic, perfectly complements the melt-in-your-mouth duck confit. Finished with vibrant parsley and a touch of black pepper, this dish offers restaurant-quality elegance in just 45 minutes, making it ideal for dinner parties or a cozy date night meal. Serve it piping hot and watch as it becomes the star of your table!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Duck confit legs
• 300 grams Pasta (e.g., tagliatelle, pappardelle, or fettucine)
• 2 tablespoons Olive oil
• 2 medium, finely chopped Shallots
• 3 cloves, minced Garlic cloves
• 100 milliliters White wine
• 100 milliliters Chicken or vegetable stock
• 100 milliliters Heavy cream
• 50 grams, grated Parmesan cheese
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons, chopped Fresh parsley
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Start by shredding the meat from the duck confit legs. Remove the skin and bones, then pull the meat apart into bite-sized pieces. Set aside.

Step 2

Fill a large pot with salted water and bring it to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 4

Add the chopped shallots and cook for 2-3 minutes until softened and translucent.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.

Step 6

Deglaze the skillet with the white wine. Let it simmer for 2-3 minutes, reducing slightly.

Step 7

Add the chicken or vegetable stock and the heavy cream to the skillet. Stir to combine and let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

Step 8

Stir in the shredded duck confit and thyme leaves. Cook for 2-3 minutes until the duck is warmed through.

Step 9

Add the cooked pasta to the skillet and toss to coat the noodles evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 10

Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Step 11

Remove the skillet from the heat and garnish with freshly chopped parsley.

Step 12

Divide the pasta among serving plates or bowls and serve immediately. For an extra touch, sprinkle more Parmesan on top if desired.

Nutrition Facts

Serving size	(1185.1g)

Amount per serving	% Daily Value*
Calories	2145.4

Total Fat 149.4g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 344.5mg	0%
Sodium 4718.2mg	0%
Total Carbohydrate 98.3g	0%
Dietary Fiber 7.6g	0%
Total Sugars 10.0g
Protein 74.8g	0%

Vitamin D 0IU	0%
Calcium 586.2mg	0%
Iron 9.9mg	0%
Potassium 1161.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 14.7%

Carbs: 19.3%