Duck Confit Pasta Recipe

Name: Duck Confit Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
remove the bones from the confit, chop the meat into bite-size pieces.
2
cook the fettucine according to package directions, drain, set aside.
3
heat olive oil and duck fat in a skillet.
4
add garlic, and shallot, cook 2 minutes.
5
add apricots, cook 1 minute.
6
add hazelnuts and wine, cook over low heat, stirring until reduced by half.
7
add stock and duck, reduce by half, 6-8 minutes.
8
stir in butter, thyme and pepper.
9
mix some sauce into the fettucine.
10
spoon pasta onto 4 plates.
11
top each with sauce and 1 tbsp chevre.
12
serve.

825

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 duck legs, confit, 1 lb fettuccine pasta, salt, pepper to taste, 2 tablespoons olive oil, and more.

Yes, Duck Confit Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Confit Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions