Serves 2
Directions
- 1Preheat the oven to 200°C.
- 2Place the packet of defrosted confit duck legs in warm water for 3 minutes to loosen the duck jelly.
- 3Pour out the majority of the jelly juices into a bowl and set them aside for later.
- 4Place the duck legs in an ovenproof pan or baking dish.
- 5Roast them for 15-20 minutes until crispy.
- 6Once finished, remove the duck legs and set them aside.
- 7Remember to reserve any rendered duck fat from the pan.
- 8Prepare and slice all your veggies.
- 9Bring a large pot of salted water to a boil for the pasta.
- 10In a large pan over medium heat, add the reserved rendered duck fat.
- 11Sauté the shallots or onion until caramelized and season well.
- 12Add the garlic and chili to the pan, cooking for an additional 20-30 seconds, being careful not to brown them.
- 13Add the pasta to your pot of boiling water.
- 14Deglaze your pan with white wine, letting it simmer and reduce by half.
- 15Toss in the cherry tomatoes, cooking for another minute.
- 16Stir in the reserved duck jelly.
- 17Remove bones from the duck legs, chop the meat, and add it to the pan along with the olives.
- 18Once the pasta is cooked, transfer it directly into the pan along with a couple of splashes of pasta water.
- 19Turn off the heat and gently combine everything in the pan.
- 20Fold in the chopped parsley.
- 21Plate the pasta and finish by grating fresh Parmesan, adding a sprinkle of black pepper, and drizzling with extra-virgin olive oil.
Ingredients
- Luvarlee Confit Duck Legs
- 500 g Pappardelle Pasta GF
- 1 large shallot OR half a red onion, thinly sliced
- 2 garlic gloves, thinly sliced
- 1 long red chili, thinly sliced
- 8 -10 cherry tomatoes, halved
- 1 /3 bunch fresh parsley, finely chopped
- 1 /4 cup white wine
- 1 /4 cup pitted green olives, halved
- Parmesan cheese
- Black pepper
- Extra-virgin olive oil
Equipment
ovenovenproof pan OR baking dishlarge potlarge pan
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