Duck Pappardelle Pasta

Serves 2
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Directions

  1. 1Preheat the oven to 200°C.
  2. 2Preheat the oven to 200°C.
  3. 3Preheat the oven to 200°C.
  4. 4Place the packet of defrosted confit duck legs in warm water for 3 minutes to loosen the duck jelly.
  5. 5Place the packet of defrosted confit duck legs in warm water for 3 minutes to loosen the duck jelly.
  6. 6Place the packet of defrosted confit duck legs in warm water for 3 minutes to loosen the duck jelly.
  7. 7Pour out the majority of the jelly juices into a bowl and set them aside for later.
  8. 8Pour out the majority of the jelly juices into a bowl and set them aside for later.
  9. 9Pour out the majority of the jelly juices into a bowl and set them aside for later.
  10. 10Place the duck legs in an ovenproof pan or baking dish.
  11. 11Place the duck legs in an ovenproof pan or baking dish.
  12. 12Place the duck legs in an ovenproof pan or baking dish.
  13. 13Roast them for 15-20 minutes until crispy.
  14. 14Roast them for 15-20 minutes until crispy.
  15. 15Roast them for 15-20 minutes until crispy.
  16. 16Once finished, remove the duck legs and set them aside.
  17. 17Once finished, remove the duck legs and set them aside.
  18. 18Once finished, remove the duck legs and set them aside.
  19. 19Remember to reserve any rendered duck fat from the pan.
  20. 20Remember to reserve any rendered duck fat from the pan.
  21. 21Remember to reserve any rendered duck fat from the pan.
  22. 22Prepare and slice all your veggies.
  23. 23Prepare and slice all your veggies.
  24. 24Prepare and slice all your veggies.
  25. 25Bring a large pot of salted water to a boil for the pasta.
  26. 26Bring a large pot of salted water to a boil for the pasta.
  27. 27Bring a large pot of salted water to a boil for the pasta.
  28. 28In a large pan over medium heat, add the reserved rendered duck fat.
  29. 29In a large pan over medium heat, add the reserved rendered duck fat.
  30. 30In a large pan over medium heat, add the reserved rendered duck fat.
  31. 31Sauté the shallots or onion until caramelized and season well.
  32. 32Sauté the shallots or onion until caramelized and season well.
  33. 33Sauté the shallots or onion until caramelized and season well.
  34. 34Add the garlic and chili to the pan, cooking for an additional 20-30 seconds, being careful not to brown them.
  35. 35Add the garlic and chili to the pan, cooking for an additional 20-30 seconds, being careful not to brown them.
  36. 36Add the garlic and chili to the pan, cooking for an additional 20-30 seconds, being careful not to brown them.
  37. 37Add the pasta to your pot of boiling water.
  38. 38Add the pasta to your pot of boiling water.
  39. 39Add the pasta to your pot of boiling water.
  40. 40Deglaze your pan with white wine, letting it simmer and reduce by half.
  41. 41Deglaze your pan with white wine, letting it simmer and reduce by half.
  42. 42Deglaze your pan with white wine, letting it simmer and reduce by half.
  43. 43Toss in the cherry tomatoes, cooking for another minute.
  44. 44Toss in the cherry tomatoes, cooking for another minute.
  45. 45Toss in the cherry tomatoes, cooking for another minute.
  46. 46Stir in the reserved duck jelly.
  47. 47Stir in the reserved duck jelly.
  48. 48Stir in the reserved duck jelly.
  49. 49Remove bones from the duck legs, chop the meat, and add it to the pan along with the olives.
  50. 50Remove bones from the duck legs, chop the meat, and add it to the pan along with the olives.
  51. 51Remove bones from the duck legs, chop the meat, and add it to the pan along with the olives.
  52. 52Once the pasta is cooked, transfer it directly into the pan along with a couple of splashes of pasta water.
  53. 53Once the pasta is cooked, transfer it directly into the pan along with a couple of splashes of pasta water.
  54. 54Once the pasta is cooked, transfer it directly into the pan along with a couple of splashes of pasta water.
  55. 55Turn off the heat and gently combine everything in the pan.
  56. 56Turn off the heat and gently combine everything in the pan.
  57. 57Turn off the heat and gently combine everything in the pan.
  58. 58Fold in the chopped parsley.
  59. 59Fold in the chopped parsley.
  60. 60Fold in the chopped parsley.
  61. 61Plate the pasta and finish by grating fresh Parmesan, adding a sprinkle of black pepper, and drizzling with extra-virgin olive oil.
  62. 62Plate the pasta and finish by grating fresh Parmesan, adding a sprinkle of black pepper, and drizzling with extra-virgin olive oil.
  63. 63Plate 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
  • Luvarlee Confit Duck Legs
  • Luvarlee Confit Duck Legs
  • 500 g Pappardelle Pasta GF
  • 500 g Pappardelle Pasta GF
  • 500 g Pappardelle Pasta GF
  • 1 large shallot OR half a red onion, thinly sliced
  • 1 large shallot OR half a red onion, thinly sliced
  • 1 large shallot OR half a red onion, thinly sliced
  • 2 garlic gloves, thinly sliced
  • 2 garlic gloves, thinly sliced
  • 2 garlic gloves, thinly sliced
  • 1 long red chili, thinly sliced
  • 1 long red chili, thinly sliced
  • 1 long red chili, thinly sliced
  • 8 -10 cherry tomatoes, halved
  • 8 -10 cherry tomatoes, halved
  • 8 -10 cherry tomatoes, halved
  • 1 /3 bunch fresh parsley, finely chopped
  • 1 /3 bunch fresh parsley, finely chopped
  • 1 /3 bunch fresh parsley, finely chopped
  • 1 /4 cup white wine
  • 1 /4 cup white wine
  • 1 /4 cup white wine
  • 1 /4 cup pitted green olives, halved
  • 1 /4 cup pitted green olives, halved
  • 1 /4 cup pitted green olives, halved
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Black pepper
  • Black pepper
  • Black pepper
  • Extra-virgin olive oil
  • Extra-virgin olive oil
  • Extra-virgin olive oil

Equipment

ovenovenproof pan OR baking dishlarge potlarge pan