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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.

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

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

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