Pasta with Duck Confit Sauce

Pasta with Duck Confit

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.


  • 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.
  • Serve.


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

Share via
Copy link
Powered by Social Snap