Duck confit and leeks pappardelles
10
30
4
No
Ingredients
- 350 g of papparelles or other kind of long pastas
- 4 duck legs confit
- 45 ml (3 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of minced dried tomatoes
- 45 ml (3 tablespoons) of frsh chopped parsley
- 10 ml (2 teaspoons) of fresh chopped thyme
- 80 ml (1/3 cup) of dry white wine
- Salt and pepper up to taste
- 60 ml (1/4 cup) of grated Parmesan cheese or shavings
- Few basil leaves for garnishing (optional)
Preparation
Side-by-side mode- In a cassrole filled with salted boiling water, cook pastas al dente. Drain. Remove grease an bones from duck legs. Shred the meat.
- In a pan, heat oil at medium-low heat. Cook sliced leeks for 5 to 6 minutes, without browning.
- Add duck, drie tomatoes, herbs and white wine. Cook for 3 to 4 minutes at medium heat.
- Add pastas and season. Cook 1 minute.
- Divide into plates and spread parmesan. If desired, garnish with few basil leaves.
Chef’s note
Duck legs confit
Tender and rich in monounsaturated fat, duck is as tasty than healthy. In the grocery store, this flesh is offered into cuts ready to cook like duck legs confit, a cooking specialty in Gascogne, France. Already cooked and kept in fats, you just need to heat it up in the oven for about 15 minutes at 400°F (205°C).
