Pasta With Duck Confit – a delicious recipe with tagliatelle, garlic, butter, duck fat, Salt, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Pick all the meat off the duck legs and reserve the skin. Tear the meat and skin into smallish pieces.
2
2. Heat a large saute pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Turn the heat down to medium.
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3. Put the pasta in the boiling water. Stir it from time to time.
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4. Add the garlic to the saute pan and mix well. Watch the garlic: The moment it begins to brown turn off the heat.
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5. Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the saute pan. Turn the heat back on to medium. Toss the pasta in the saute pan, making sure it is all coated well. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want.
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Serve immediately with the lemon zest sprinkled on top.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound tagliatelle, 1 or 2 slow-roasted duck legs*, 4 finely chopped garlic cloves, 1 tablespoon butter, and more.
Yes, Pasta With Duck Confit 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.
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