Pappardelle Recipe
Shredded Duck Confit, Wild Mushroom, Cranberry, Tomato Marsala Sauce
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Ingredients
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Pasta
Duck Confit
Sauce
Garnish
Method
Duck Confit Preparation
- 1
Prepare Duck Confit
Preheat the oven to 300°F (150°C). Season duck legs with salt, pepper, and thyme. Place duck legs in a baking dish, cover with duck fat, and bake for 2-3 hours until tender. Once cooked, shred the meat and set aside.
Sauce Preparation
- 2
Make the Sauce
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add wild mushrooms and cook until tender. Stir in cranberries, tomato sauce, and Marsala wine. Simmer for 10 minutes until thickened. Season with salt and pepper to taste.
Pasta Preparation
- 3
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and return to the pot.
Combine and Serve
- 4
Combine and Serve
Add shredded duck confit to the pasta, then pour in the mushroom sauce. Toss to combine and heat through. Serve topped with parsley and grated Parmesan cheese.
