Duck Confit Alfredo* Recipe
Orecchiette Pasta, Duck Confit, Maitake Mushroom, Foie Gras & Mushroom-infused Alfredo Sauce, Parmesan
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Ingredients
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Duck Confit Alfredo Ingredients
Method
Cooking Directions
- 1
Cook the Orecchiette
In a large pot of salted boiling water, cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Alfredo Sauce
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper.
- 3
Add Duck Confit and Mushrooms
Add the duck confit and maitake mushrooms to the Alfredo sauce. Stir gently to combine and heat through for about 5 minutes.
- 4
Combine Pasta and Sauce
Add the cooked orecchiette to the skillet with the sauce and toss to coat evenly. If the sauce is too thick, add a splash of pasta water to loosen it.
- 5
Finish with Foie Gras
Stir in the foie gras until just melted and incorporated into the sauce. Remove from heat.
- 6
Serve
Plate the Duck Confit Alfredo, garnishing with chopped parsley and additional Parmesan if desired.
