DUCK CONFIT GEMELLI recipe served on a plate, by Allelo
Sep 24 2026
Restaurants›Allelo›Duck Confit Gemelli Recipe

Duck Confit Gemelli Recipe

Inspired by Allelo
Time3h
Serves4

winter squash, arugula, aleppo

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Serve

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

More from Allelo