Duck Confit Alfredo* Recipe
Recipe information
Make Duck Confit Alfredo* in just 45m. Orecchiette Pasta, Duck Confit, Maitake Mushroom, Foie Gras & Mushroom-infused Alfredo Sauce, Parmesan
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Ingredients
Duck Confit Alfredo Ingredients
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.
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