DUCK CONFIT GEMELLI Recipe

Name: Allelos DUCK CONFIT GEMELLI Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 Duck legs; 2 cups Duck fat; 12 oz Gemelli pasta; 2 cups Winter squash (peeled and diced); 4 cups Arugula; 1 tsp Aleppo pepper; 4 cloves Garlic (smashed); 2 tbs Thyme (fresh); 1 tsp Salt; 1 tsp Black pepper; 1 cup Parmesan cheese (grated)

Inspired by Allelo

Time3h

Serves4

winter squash, arugula, aleppo

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Ingredients

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Main Ingredients

4 Duck legs

2 cups Duck fat

12 oz Gemelli pasta

2 cups Winter squash (peeled and diced)

4 cups Arugula

1 tsp aleppo pepper

4 cloves Garlic (smashed)

2 tbs Thyme (fresh)

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Parmesan cheese (grated)

Method

Cooking Instructions

Prepare Duck Confit

In a large pot, cover the duck legs with duck fat. Add smashed garlic and thyme. Cook on low heat for about 2-3 hours until the duck is tender and falling off the bone. Remove the duck, strain the fat, and let cool.

Cook the Pasta

In a large pot of salted boiling water, cook the gemelli pasta according to package instructions until al dente. Drain and reserve some pasta water.

Sauté Winter Squash

In a skillet, add a bit of duck fat over medium heat. Add diced winter squash, season with salt and black pepper, and sauté until tender, about 10-15 minutes.

Combine Ingredients

In the same skillet, add the cooked gemelli, shredded duck confit, arugula, and Aleppo pepper. Toss gently to combine, adding reserved pasta water as needed for moisture.

Serve

Serve hot, garnished with grated Parmesan cheese and additional Aleppo pepper if desired.