Duck confit is cooked in its own fat, which acts as a preservative. You will using the duck meat in this recipe but don’t discard the fat! It is fabulous for frying potatoes and has other culinary uses, such as the vinaigrette included in this story.
- Pappardelle 400 g
- Duck Confit 350 g
- Leek 1 small, white and pale green parts minced
- Carrot 2 small, finely diced
- Celery 2 stalks, finely diced
- Mushrooms 250 g, chopped
- White Wine ¼ cup
- Table Cream (15%) 2 cups
- Parmiggiano Reggiano Cheese 150 g, grated
- Salt and Freshly Ground Black Pepper to taste
- Chives chopped, for garnish
- Place the duck confit in a saucepan and gently warm until the fat has liquefied. Remove the duck meat, shred and set aside. Pour all but 2 Tbs of the duck fat into a container and reserve for another use.
- Heat the remaining 2 Tbs duck fat until sizzling, then add the leek and garlic and sauté until softened and translucent. Add the carrot and celery and sauté until the carrot is softened. Add the mushrooms and sauté a few minutes more. Add the white wine and deglaze the pan, scraping up any browned bits from the base.
- Reduce the heat to low and add the cream and cheese. Allow to heat through, stirring occasionally. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain.
- Divide the pasta between serving plates and top with the duck sauce. Garnish with parsley and serve at once.
Duck confit from Brome Lake Ducks in Quebec is available in some supermarkets. Canned duck confit imported from France is also able online and in specialist grocery stores.