Calabrian Braised Duck & Linguine Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Season the duck thighs with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the duck thighs skin-side down until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove from skillet and set aside.

2. 2

   Sauté Mirepoix

   In the same skillet, add diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the leeks and cook for another 3 minutes.

3. 3

   Braise the Duck

   Add Calabrian chili paste and chicken broth to the skillet. Return the duck thighs to the pan, skin-side up. Cover and reduce heat to low. Braise for 45-60 minutes until the duck is tender.

4. 4

   Cook Linguine

   While the duck is braising, cook the linguine according to package instructions. Drain and set aside.

5. 5

   Finish the Dish

   Once the duck is tender, remove it from the skillet and shred the meat from the bones. Return the shredded meat to the skillet. Toss in the cooked linguine and stir in butter and Parmesan cheese until well combined. Adjust seasoning with salt and pepper.

6. 6

   Serve

   Plate the linguine and duck mixture, garnishing with additional Parmesan and a drizzle of olive oil if desired.