Duck Confit Pasta Recipe
CALAMARATA, PEAS, PECORINO, HERB BUTTER SAUCE, CRISPY DUCK
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Ingredients
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Duck Confit
Pasta
Herb Butter Sauce
Garnish
Method
Duck Confit Preparation
- 1
Prepare Duck Legs
Rub the duck legs with salt, black pepper, and fresh thyme. Let them cure in the refrigerator for at least 12 hours, preferably overnight.
- 2
Cook Duck Legs
In a large pot, submerge the cured duck legs in duck fat and cook on low heat for about 2-3 hours until the meat is tender and falls off the bone. Remove the duck legs and let them cool. Reserve the fat for later use.
- 3
Crisp Duck Skin
Once cooled, shred the duck meat from the bones. Heat a non-stick skillet over medium-high heat and add the shredded duck skin-side down. Cook until crispy, about 5-7 minutes.
Pasta Cooking
- 4
Boil Pasta
In a large pot, bring salted water to a boil. Add calamarata pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Herb Butter Sauce
- 5
Make Herb Butter Sauce
In a saucepan, melt the unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in chopped parsley, basil, lemon juice, and black pepper. Remove from heat.
Combine and Serve
- 6
Combine Ingredients
In a large mixing bowl, combine the cooked pasta, herb butter sauce, and frozen peas. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Plate the Dish
Serve the pasta in bowls, topped with crispy duck and a sprinkle of grated pecorino cheese. Enjoy your Duck Confit Pasta!
