Duck Fettuccine Recipe
confit duck, wild mushrooms, crispy duck skin, sauce forestière
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Duck
Remove the confit duck legs from the fat, shred the meat, and set aside. Reserve the skin for crisping.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 3
Sauté the Mushrooms
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shallots and garlic, and sauté until translucent. Add the wild mushrooms and cook until softened.
- 4
Make the Sauce
Add the heavy cream and stock to the mushroom mixture. Stir in the fresh thyme, and let simmer for 5-7 minutes until slightly thickened. Season with salt and pepper.
- 5
Crisp the Duck Skin
In a separate skillet, render the duck skin over medium heat until crispy. Remove and drain on paper towels.
- 6
Combine and Serve
Add the shredded duck meat and cooked fettuccine to the sauce, tossing to coat. Serve hot, garnished with crispy duck skin on top.
