Shredded Duck Confit, Pappardelle, Cranberry, Wild Mushroom, Tomato Marsala Sauce Recipe
Rich pappardelle pasta with duck confit and wild mushrooms.
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Ingredients
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Pasta
Duck Confit
Sauce
Garnish
Method
Duck Confit Preparation
- 1
Prepare the Duck
Season the duck legs with salt, pepper, and thyme. Place them in a baking dish with garlic cloves and cover with duck fat. Cook in the oven at 225°F (107°C) for about 2-3 hours until tender.
- 2
Shred the Duck
Once cooked, remove the duck from the fat and let it cool slightly. Shred the meat using two forks, discarding the bones and skin.
Pasta Cooking
- 3
Cook the Pappardelle
In a large pot, bring salted water to a boil. Add pappardelle and cook according to package instructions until al dente. Drain and set aside.
Sauce Preparation
- 4
Make the Sauce
In a skillet, heat olive oil over medium heat. Add chopped shallots and sauté until translucent. Add wild mushrooms and cook until browned. Add cranberries, tomato sauce, and Marsala wine. Simmer for 10-15 minutes, seasoning with salt and pepper to taste.
Combine and Serve
- 5
Combine Ingredients
In a large serving bowl, combine cooked pappardelle, shredded duck confit, and mushroom sauce. Toss gently to combine.
- 6
Garnish and Serve
Serve the dish warm, garnished with fresh parsley and grated Parmesan cheese.
