Duck Confit Pasta Recipe
Housemade pappardelle, spinach, lemon butter
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Ingredients
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Pasta
Duck Confit
Lemon Butter Sauce
Vegetables
Method
Pasta Preparation
- 1
Make the Pappardelle
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Make a well in the center and crack in 3 eggs. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll and Cut the Pasta
After resting, roll the dough out using a pasta machine to your desired thickness. Cut into wide strips (pappardelle) about 1 inch wide.
Duck Confit Preparation
- 4
Prepare the Duck
In a large pot, combine the duck legs, garlic cloves (smashed), thyme, bay leaves, 1 tbs of salt, and black pepper. Add enough duck fat to completely submerge the duck.
- 5
Cook the Duck
Cover the pot and cook in a preheated oven at 225°F (110°C) for about 4 hours until the meat is tender and falling off the bone.
- 6
Crisp the Duck Skin
Once cooked, remove the duck from the fat and let it cool. To crisp the skin, sear the duck legs in a hot skillet skin-side down until crispy.
Lemon Butter Sauce Preparation
- 7
Make Lemon Butter
In a saucepan over medium heat, melt 1 cup of unsalted butter. Add 2 tbs of lemon juice and 1 tbs of lemon zest, stirring to combine. Season with salt and pepper to taste.
Vegetable Preparation
- 8
Sauté Spinach
In a separate skillet, add a little duck fat or olive oil and sauté 4 cups of fresh spinach until wilted, about 2-3 minutes.