Duck Confit Pasta Recipes

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PENNE PASTA WITH DUCK CONFIT, MISSION FIGS, BALSAMIC VINEGAR AND STAR ANISE INFUSED CREAM SAUCE



Penne Pasta with Duck Confit, Mission Figs, Balsamic Vinegar and Star Anise Infused Cream Sauce image

Provided by Chef Taki Laliotitis

Number Of Ingredients 14

½ lb. penne pasta
2 C. cream
5 pods star anise
3 Tbsp. thyme, chopped
8 Mission figs, washed and cut in half
3 Tbsp. oil (plus extra to drizzle over pasta)
1 slice of bacon, finely diced
3 Tbsp. shallots, finely minced
1/3 C. balsamic vinegar (plus 1 Tbsp. for seasoning)
8 oz. duck confit, shredded (roasted chicken legs may be substituted)
3 Tbsp. parsley, finely chopped
¼ C. Parmesan cheese, grated
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350º.
  • Fill a 6-quart pot with water and place over high heat. Once the water boils, cook pasta according to package directions. Drain pasta and drizzle with oil and toss gently. This will prevent the pasta from sticking together while you prepare the sauce.
  • In another pot, add the cream, star anise and 1 Tbsp. of fresh thyme. Reduce by half and reserve. This can be done in advance.
  • Toss the figs with 1 Tbsp. oil and season with salt and pepper. Pour onto baking sheet and roast for 6 minutes. Remove from oven and allow to chill. Once cold, cut the fig halves in half again. This can also be done a day in advance.
  • Place a 12-inch sauté pan over medium heat. Add the remaining 2 Tbsp. oil and bacon. Once the bacon has started to turn light brown, add the shallots. Continue stirring until the edges of the shallots start to brown, approximately 2 minutes.
  • Add the remaining thyme and the balsamic vinegar. Reduce the vinegar until it coats the bottom of the pan. Add the shredded duck confit, figs and half of the cream. Bring to a simmer and add the pasta and parsley. Stir or flip the pasta with ingredients. You may want to add more cream at this point to gain sauce consistency. Remove pasta from heat. Allow to sit for 1 minute. Give a final seasoning with salt, pepper and a splash of balsamic vinegar. Top with parmesan and serve.

CONFIT OF DUCK AND SUN-DRIED TOMATO OVER PASTA



Confit of Duck and Sun-Dried Tomato over Pasta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h20m

Yield 6 servings

Number Of Ingredients 15

1/4 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon coarse black pepper
1 clove garlic, finely chopped
1 duck, butchered into legs and breasts
1 pint lard or grapeseed oil
11/2 pounds farfalle pasta or pasta of choice
2 cloves garlic, chopped
1 small red onion, chopped
1 small jar (6 to 8 ounces) sun-dried tomatoes in oil, chopped
2 (16-ounce) cans or 1 (28-ounce) can crushed tomatoes
Salt and pepper
1/4 cup chopped chives, for garnish
2 tablespoons torn basil leaves, for garnish
1/4 cup grated Parmesan, for garnish
2 teaspoons truffle oil, for garnish, optional

Steps:

  • Mix the 1/4 teaspoon salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.) Add the duck to the warm oil. If you are using the oven put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a 180 degree F simmer for 6 to 8 hours. The duck must be cooked until it falls away from the bone. Remove all the duck meat from the bones and reserve meat until needed.
  • Fill a large pot with water, add salt and boil pasta until al dente, cooked with a bite, about 10 to 12 minutes, drain and set aside. While the pasta is boiling, saute garlic, onion, and sun-dried tomatoes until the onion is translucent, about 3 to 5 minutes. Add the crushed tomatoes and cook together for about 10 minutes. Season with salt and pepper, as needed.
  • Shred the duck meat, combine with sauce and toss with pasta. Transfer to a serving dish and top with fresh chives and basil, sprinkle with Parmesan and drizzle with truffle oil, for garnish.

PASTA WITH CONFIT DUCK AND SAVOY CABBAGE



Pasta with Confit Duck and Savoy Cabbage image

Categories     Duck     Leafy Green     Herb     Pasta     Dinner     Fall     Winter     Cabbage     Noodle     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1/2 teaspoon vegetable oil
3 (6- to 8-oz) confit duck legs
2 large onions, halved lengthwise, then sliced (1/4 inch thick; 4 cups)
1 teaspoon salt
1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (8 cups)
1/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 lb dried campanelle (bell-shaped pasta) or garganelli
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
  • While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
  • Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
  • While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  • Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).

DUCK CONFIT



Duck Confit image

This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.

Provided by Bryce Gifford

Categories     World Cuisine Recipes     European     French

Yield 2

Number Of Ingredients 8

2 uncooked Peking duck legs
1 tablespoon kosher salt
1 lemon, zested and thinly sliced
3 cloves garlic, crushed
1 tablespoon whole allspice berries
1 tablespoon juniper berries
2 sprigs fresh thyme
2 cups rendered duck fat

Steps:

  • Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
  • Preheat the oven to 200 degrees F (93 degrees C).
  • Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
  • Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg

DUCK CONFIT, THE RIGHT WAY



Duck Confit, the Right Way image

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

Provided by brujakitty

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time P1DT3h13m

Yield 8

Number Of Ingredients 9

1 shallot, minced
¼ cup evaporated cane sugar
¼ cup kosher salt
3 tablespoons coarsely ground black pepper
4 cloves garlic, minced
6 sprigs thyme, chopped
4 duck legs with thighs
4 duck wings, trimmed
4 cups duck fat

Steps:

  • Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
  • Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
  • Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
  • Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
  • Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g

DUCK CONFIT PASTA



Duck Confit Pasta image

Make and share this Duck Confit Pasta recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

4 duck legs, confit
1 lb fettuccine pasta
salt, pepper to taste
2 tablespoons olive oil
1/2 tablespoon duck fat
2 garlic cloves, chopped
1 shallot, sliced
1 cup dried apricot, sliced
1/2 cup crushed hazelnuts
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons butter, softened
1 tablespoon chopped fresh thyme
4 tablespoons chevre cheese
fresh ground pepper

Steps:

  • remove the bones from the confit, chop the meat into bite-size pieces.
  • cook the fettucine according to package directions, drain, set aside.
  • heat olive oil and duck fat in a skillet.
  • add garlic, and shallot, cook 2 minutes.
  • add apricots, cook 1 minute.
  • add hazelnuts and wine, cook over low heat, stirring until reduced by half.
  • add stock and duck, reduce by half, 6-8 minutes.
  • stir in butter, thyme and pepper.
  • mix some sauce into the fettucine.
  • spoon pasta onto 4 plates.
  • top each with sauce and 1 tbsp chevre.
  • serve.

Nutrition Facts : Calories 956, Fat 57.6, SaturatedFat 18.1, Cholesterol 140.9, Sodium 202.9, Carbohydrate 89.7, Fiber 4.1, Sugar 19.4, Protein 18.4

DUCK CONFIT



Duck Confit image

Provided by Emeril Lagasse

Categories     main-dish

Time P1DT2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoon black peppercorns
1/2 teaspoon table salt
4 cups olive oil

Steps:

  • Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
  • Preheat the oven to 200 degrees F.
  • Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
  • Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  • Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
  • The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.

DUCK CONFIT FILLING



Duck Confit Filling image

Duck confit is just one example of how leftover meat can be used to make savory fillings. Short ribs, osso bucco, or lamb shanks are other good options. Just make sure to chop the meat finely enough to be wrapped neatly within tender pasta (without tearing the dough). You can alter the flavorings to suit your palate or the type of meat, but the egg yolks are always required for binding. This filling is especially good with the spinach pasta (page 368), as shown for the agnolotti on page 370.

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 tablespoon olive oil
2 large shallots, thinly sliced
1 teaspoon coarsely chopped fresh thyme leaves
Coarse salt and freshly ground pepper
2 tablespoons dry sherry
2 duck confit legs (page 232), meat separated from bones and finely chopped (7 ounces)
2 large egg yolks

Steps:

  • HEAT THE OIL in a medium skillet over medium heat. Add shallots and thyme and season with salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden brown and softened (reduce heat if browning too quickly), 15 minutes. Deglaze the pan with sherry, stirring up browned bits from bottom of pan and cooking until completely evaporated. Fold duck into shallot mixture, then remove from heat and let cool completely. Mix in egg yolks to combine, then cover and refrigerate until ready to use, up to 4 hours. Proceed with ravioli recipe on page 373.

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21 DUCK CONFIT RILLETTES RECIPE - SELECTED RECIPES
Place the rest of the reserved lard in a saucepan and melt it. Pour it over the chilled rillettes so they are covered by at least ¼ inch of lard. Cover and chill until the lard is solidified. Rillettes are best eaten a few days later after the flavors have had time to meld but are also delicious eaten right away.
From selectedrecipe.com


DUCK CONFIT WITH TRUFFLE CREAM SAUCE - GOODTASTE WITH TANJI
2016-12-18 Add the parmesan cheese, butter, and Urbani black truffle pruee. Whisk and combine all together. Seasoning to the taste with salt and pepper. Pull the duck confit from the bones. And mince it. Add to the cream. Bring back to boil for about 3 mins. Boil 1 pound of Paccheri pasta in a salted boiling water for about 12 minutes.
From goodtaste.tv


DUCK CONFIT (FRENCH SLOW-COOKED DUCK) | RECIPETIN EATS
2021-06-09 Heat fat in pan: Place pan on the stove over medium-high heat. Heat fat until bubbling energetically all across the surface (ie not just around the edges). Cover with paper: Turn off stove. Cover surface with baking / parchment paper, cut to size so it sits on the surface of the fat over the duck.
From recipetineats.com


PENNE WITH DUCK CONFIT AND GREEN VEGETABLES | RICARDO
Preparation. In a large pot of salted boiling water, blanch the asparagus for about 2 minutes or until al dente. Remove from the pot and place in cold water. Drain and set aside. In the same pot of boiling water, cook the pasta until al dente. Drain and …
From ricardocuisine.com


RECIPE: PASTA WITH DUCK CONFIT - THE NEW YORK TIMES
2008-01-23 2. Melt reserved duck fat in a large skillet. Add onion, ginger and garlic. Sauté over low heat until soft. Stir in cardamom. Add mushrooms and sauté until wilted.
From nytimes.com


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