I don’t have a lot of canned food in my pantry. There is usually tuna, and maybe tomatoes in case I run out of the frozen ones from last summer. There is almost always duck confit…. confit de canard.
A can of confit will have 4 or 5 cuisses or thigh / leg pieces which is enough for at least 2 meals for us. Plus there is enough duck fat to keep us happy making fried potatoes for a few weeks.
It’s also a big mess to deal with. The duck is totally covered in the fat – that how it’s made. Hands work best to pull the duck pieces out of the fat and get most of the fat off. It’s a good fat. Duck fat isn’t solid at room temperature which means it’s less saturated than, say, bacon fat.
The duck is fully cooked so its ready to be used in other dishes or heated in a skillet or the oven to be served as a main course. It has the skin on which I leave if I’m roasting or frying it but otherwise remove and cut up for the dog.
Now you know…..
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Pasta with Duck Confit Sauce
This is a quick sauce as the duck is already fully cooked. The pasta is finished in the skillet to thicken the sauce and absorb flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 2 leg / thigh pieces of duck confit (confit de canard)
- 1 medium carrot
- 1 medium onion, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1 tbs duck fat
- 1 cup (8oz, 240ml) tomato sauce
- 1/2 cup (4oz, 120ml) red wine
- 1 tsp paprika
- 1 tsp oregano
- 2 tbs Greek or plain yogurt
- 4oz (120gr) tagliatelle or other long pasta
- Bring large pot of water to a boil for the pasta
- When boiling add pasta and cook until almost, but not quite done…. 1 – 2 minutes less than needed.
- Peel carrot with a vegetable peeler, then continue to shave carrot with the peeler for paper-thin slices. Set aside
- Warm duck in the microwave or oven – just enough to melt the fat and make it easier to handle.
- Wipe the duck fairly clean, reserving 1 tbs of the fat for cooking.
- Remove and discard the skin.
- Cut or shred the duck into bite-size pieces.
- Heat 1 tbs duck fat in a large skillet.
- Add onion, celery, and sauté 5 minutes.
- Add carrot, garlic, paprika, and sauté 3 minutes
- Add duck to skillet and heat through.
- Add wine, tomato sauce, oregano, cover, reduce heat to low and simmer.
- Just before adding pasta stir in yogurt.
- When pasta is ready, drain and add to skillet.
- Simmer until pasta is done and sauce has thickened.
If you don’t have (or don’t want to use) duck confit you could substitue ground beef or sliced pork tenderloin, sautéed with the onions and finished when the sauce simmers.
Keywords: duck confit, pasta, confit de canard
I realized today that I’m drifting.
When we had our first lockdown, back in the beginning of the pandemic, I had a plan of all the things I was going to do.
I didn’t do them all, but I had a plan.
Then the weather warmed and I was busy outside, in the potager, walking, swimming and enjoying the sunshine. I no longer needed a plan.
During the second lockdown I didn’t bother with a plan – it was getting close to the winter holidays and that would / did keep me busy.
Now it’s the end of January and I have done nothing and the end of the pandemic is not in sight. We’re not in lockdown but we are not back to the “old normal” and likely never will be. We are most likely going to be under some sort of restrictions for the next year or forever.
I need a new plan.
I have things to do and things that I want to do. I just never get around to doing them.
I do a little of this and a little of that and all of a sudden the day is over and I’m wondering where the time went.
Tomorrow I’m going to make a plan.
I’ll let you know how that works out.