Indulge in a culinary journey with our delectable Duck Confit Pasta, a harmonious fusion of rich flavors and textures that will tantalize your taste buds. This dish begins with succulent duck confit, slow-cooked to perfection in its own fat, rendering tender meat that falls off the bone. The duck confit is then combined with a medley of flavorful ingredients, including aromatic shallots, earthy mushrooms, tangy capers, and fresh herbs, creating a symphony of flavors. Nestled atop a bed of al dente pasta, this dish is a delightful balance of crispy and tender, salty and sweet, with a hint of acidity that cuts through the richness. Whether you're a seasoned chef or a home cook looking to impress, our Duck Confit Pasta is sure to become a favorite in your culinary repertoire.
In addition to the classic Duck Confit Pasta, we offer a variety of alternative recipes to suit diverse tastes and preferences. For those who prefer a vegetarian option, our Veggie Confit Pasta features a medley of roasted vegetables that mimic the texture and flavor of duck confit, providing a satisfying and flavorful plant-based alternative. If you're seeking a lighter version, our Duck Confit Pasta with Spring Vegetables showcases tender duck confit complemented by an array of fresh spring vegetables, resulting in a vibrant and refreshing dish.
For those who enjoy a touch of heat, our Spicy Duck Confit Pasta incorporates a spicy tomato sauce that adds a zesty kick to the dish, creating a delightful contrast between the richness of the duck confit and the fiery sauce. And for those with a penchant for creamy sauces, our Creamy Duck Confit Pasta features a velvety sauce made with a combination of cream, white wine, and Parmesan cheese, enveloping the pasta and duck confit in a luscious and indulgent embrace.
PASTA WITH CONFIT DUCK AND SAVOY CABBAGE
Categories Duck Leafy Green Herb Pasta Dinner Fall Winter Cabbage Noodle Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
- While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
- Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
- While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).
PASTA WITH DUCK CONFIT
Steps:
- 1. Pick all the meat off the duck legs and reserve the skin. Tear the meat and skin into smallish pieces. 2. Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Turn the heat down to medium. 3. Put the pasta in the boiling water. Stir it from time to time. 4. Add the garlic to the sauté pan and mix well. Watch the garlic: The moment it begins to brown turn off the heat. 5. Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Turn the heat back on to medium. Toss the pasta in the sauté pan, making sure it is all coated well. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want. Serve immediately with the lemon zest sprinkled on top. * http://www.simplyrecipes.com/recipes/easy_duck_confit/
Tips:
- Choose high-quality duck confit. Look for duck confit that is made with whole duck legs that have been cured in salt and spices, then cooked slowly in their own fat. Avoid duck confit that is made with duck meat that has been shredded or chopped.
- Render the duck fat before using. To render the duck fat, heat it in a saucepan over medium heat until it is liquid. Skim off any impurities that rise to the surface. The rendered duck fat can be used to cook the pasta, vegetables, and sauce.
- Use a variety of vegetables. This recipe calls for carrots, celery, and onion, but you can use any vegetables that you like. Some other good options include mushrooms, bell peppers, and zucchini.
- Don't overcook the pasta. Pasta should be cooked al dente, which means that it should be tender but still have a slight bite to it. Overcooked pasta will be mushy and unpleasant.
- Serve the pasta immediately. Duck confit pasta is best served hot, so make sure to serve it immediately after it is cooked.
Conclusion:
Duck confit pasta is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of rich, flavorful duck confit, tender pasta, and fresh vegetables makes for a satisfying meal that everyone will enjoy. So next time you're looking for a quick and easy dinner recipe, give duck confit pasta a try.
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