Pasta with Duck Confit

1. 1

   Heat a large pot of salted water to a boil for pasta.

2. 2

   In a large saute pan heat 1 teaspoon of duck fat, add vegetables and duck confit and cook 4 minutes, tossing often.

3. 3

   Add thyme and stock, bring to a boil and allow liquid to begin reducing.

4. 4

   Meanwhile cook pasta until al dente, drain and add pasta directly to saute pan.

5. 5

   Toss to combine, adding more duck fat for flavor, if desired.

6. 6

   Season to taste; black pepper goes well with this dish.

7. 7

   Top with freshly-grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.