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).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Charles Snyder
[email protected]Yum! This recipe was a hit with my family. The duck confit was crispy on the outside and tender on the inside. The cabbage was cooked perfectly and the sauce was creamy and flavorful. I would definitely make this dish again.
Anna Collins
[email protected]I'm not a huge fan of duck, but this dish was amazing! The duck confit was tender and flavorful, and the sauce was creamy and flavorful. The Savoy cabbage added a nice touch of crunch. I would definitely make this dish again.
Amir bhatti
[email protected]This pasta dish was delicious! The duck confit was crispy on the outside and tender on the inside. The cabbage was cooked perfectly and the sauce was creamy and flavorful. I would definitely make this dish again.
Erfat Official
[email protected]I was disappointed with this recipe. The duck confit was tough and the sauce was bland. The cabbage was the only saving grace.
Mansoorjanwari
[email protected]This pasta dish was incredible! The duck confit was fall-off-the-bone tender and the sauce was creamy and flavorful. The Savoy cabbage added a touch of sweetness and crunch. I would definitely make this dish again.
Jehanzeb Khan
[email protected]Not bad. The duck confit was a bit dry, but the sauce was delicious. The cabbage was a nice addition.
Njoku Blessings Stella maris
[email protected]Easy to make and so tasty! The duck confit was crispy on the outside and tender on the inside. The cabbage was perfectly cooked and the sauce was creamy and flavorful. Will definitely make this again.
Wagwa Olivia
[email protected]This pasta dish was delicious! The duck confit was tender and flavorful, and the Savoy cabbage added a nice touch of crunch. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I would definitely make this dish again.
Michelle Nicolini
[email protected]I was disappointed with this recipe. The duck confit was tough and the sauce was bland. The cabbage was the only saving grace.
Fawzi Khalaf
[email protected]This dish was a hit! The duck confit was incredibly tender and flavorful. The cabbage added a nice touch of crunch and sweetness. The sauce was creamy and flavorful, and the pasta was cooked perfectly. Definitely a keeper!
Agatha Chinaemerem
[email protected]Not bad. The duck confit was a bit dry, but the sauce was delicious. The cabbage was a nice addition.
Luis Aguilar
[email protected]I loved this recipe! It was easy to follow and the results were amazing. The duck confit was crispy and flavorful, and the cabbage was perfectly cooked. The sauce was rich and creamy, and tied the whole dish together perfectly.
MD.MINHAJ MIA
[email protected]Amazing! The duck confit was fall-off-the-bone tender and the sauce was creamy and flavorful. The Savoy cabbage added a nice touch of crunch. Will definitely make this again!
Dennis Springer
[email protected]This pasta dish was a delightful blend of flavors and textures. The duck confit was rich and savory, while the Savoy cabbage added a touch of sweetness and crunch. The sauce was creamy and flavorful, and the pasta was cooked perfectly al dente. Overa