Pasta With Slow Roasted Duck Confit Recipe

Cooking Directions

• STEP 1.Preheat the oven to 300°F (150°C).
• STEP 2.Season the duck legs with salt, pepper, and your choice of herbs.
• STEP 3.Place the duck legs in a baking dish and cover with duck fat.
• STEP 4.Cover the dish with foil and roast in the oven for 2-3 hours, until the meat is tender and falling off the bone.
• STEP 5.Remove the duck legs from the fat and shred the meat, discarding the bones and skin.
• STEP 6.In a large skillet, heat some of the rendered duck fat over medium heat.
• STEP 7.Add minced garlic and cook until fragrant.
• STEP 8.Add the shredded duck meat to the skillet and cook for a few minutes to heat through.
• STEP 9.Cook the pasta according to package instructions until al dente.
• STEP 10.Reserve some of the pasta cooking water.
• STEP 11.Drain the pasta and add it to the skillet with the duck meat.
• STEP 12.Toss the pasta with the duck meat and add some of the reserved pasta cooking water to create a sauce.
• STEP 13.Season with salt, pepper, and additional herbs if desired.
• STEP 14.Serve the pasta with a sprinkle of Parmesan cheese and enjoy!

Cooking Tips

• You can use any herbs you like to season the duck legs, such as thyme, rosemary, or sage.
• Make sure to save the rendered duck fat for future cooking, as it adds incredible flavor to dishes.
• If the pasta sauce seems too dry, add more of the reserved pasta cooking water to loosen it up.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of water or broth to prevent it from drying out.
• Serve the pasta with a side salad or crusty bread for a complete meal.