Confit Duck Pappardelle

1. 1

   Remove the skin from the duck legs and discard. Remove the duck meat from the bones, shred into small pieces, then set aside. Cook the pappardelle according to the package instructions.

2. 2

   Heat the duck fat or butter in a frying pan and gently saute the shallots, garlic, carrots and mushrooms for 5 mins. Pour in the wine and bring to a boil for a few mins until the liquid has reduced by 1/3. Season with salt and freshly ground black pepper. Add the shredded duck and simmer for another 5 mins.

3. 3

   Drain the pasta and toss into the duck sauce. Serve on a warmed platter garnished with chopped parsley.

* Per serving · 4 servings · Values may vary.