Duck Confit Pasta With Mushrooms
Duck confit pasta with mushrooms, wine, and cream is rich and flavorful—an easy, elegant meal for special occasions.
Duck confit pasta pairs tender, flavorful confit duck legs with pasta, mushrooms, wine, cream, and Parmesan cheese. It’s a lovely combination that’s easy to customize to suit your tastes. The slow-cooked, tender duck confit brings a depth of flavor that pairs beautifully with earthy sautéed mushrooms and a creamy wine sauce. This dish is perfect for a special dinner party, and it’s easy enough for an elegant weeknight meal.
The magic of this pasta lies in the balance of flavors—umami-rich mushrooms, the savory depth of duck, and the luxurious silkiness of the cream sauce. White wine adds acidity to cut through the richness. Fresh thyme and Parmesan give the dish subtle herbaceous and nutty notes. Fettuccine is the ideal pasta choice, providing just the right texture to absorb and cling to the sauce.
Despite its gourmet appeal, this recipe is surprisingly simple to prepare. With pre-cooked duck confit, it comes together in under an hour. It’s a practical yet impressive dish. Whether you’re serving it for a romantic dinner, a holiday gathering, or simply indulging in something special, this pasta is sure to become a favorite.
Why You’ll Love It
Elegant but easy. This pasta feels special but comes together quickly with prepared duck confit.
Incredible flavor. Mushrooms, wine, and cream bring depth and richness to every bite.
Versatile for any occasion. Serve it for a romantic dinner, festive gathering, or indulgent weeknight meal.
Customizable. You can swap in different cheeses, herbs, or greens to make it your own.
Ingredient Notes
- Duck confit: Use pre-cooked duck confit legs, shredded off the bone. These add rich, savory flavor and tender texture.
- Mushrooms: Sliced button, cremini, or wild mushrooms work well. Sautéed for depth and umami.
- Shallots & garlic: Add aromatic sweetness and savory flavor to the sauce.
- White wine: Choose a dry wine like Sauvignon Blanc or Pinot Grigio for acidity.
- Chicken or turkey stock: Enhances the flavor and lightens the richness of the sauce.
- Heavy cream & Parmesan: For a silky, luxurious finish.
- Fettuccine or pappardelle: Wide noodles cling to the sauce beautifully.
Steps to Make Duck Confit Pasta
- Start by cooking your pasta in salted water until al dente. Reserve some pasta water and set the noodles aside.
- In a large sauté pan, melt butter or duck fat and cook the shallots until soft. Add garlic and mushrooms, cooking until they release their moisture and start to brown. Deglaze the pan with white wine, scraping up any browned bits, and let it reduce.
- Add the shredded duck confit, thyme, pepper, and stock. Simmer for a few minutes to meld flavors. Then stir in cream and Parmesan, cooking just until thickened and smooth.
- Toss the cooked pasta in the sauce, adding reserved pasta water if needed. Garnish with fresh parsley and extra cheese before serving.
Recipe Variations
- Truffle Twist: Drizzle truffle oil over the finished dish for extra decadence.
- Add Greens: Toss in a handful of spinach at the end for extra color and nutrients.
- Different Protein: Swap duck confit for shredded rotisserie chicken or shredded pork shoulder.
- Cheese Swap: Replace Parmesan with Gruyère for a nuttier flavor.
- Gluten-Free Option: Use gluten-free pasta to make it accessible to more diets.
Duck Confit Pasta With Mushrooms
Ingredients
- 2 duck legs, confit, shredded
- 8 ounces fettuccine, or pappardelle
- 1 tablespoon butter, or duck fat
- 2 shallots, finely chopped (about 1/4 cup)
- 2 cloves garlic, grated
- 8 ounces sliced mushrooms
- 1/2 cup dry white wine
- 1/2 cup chicken stock, or turkey stock
- 3/4 cup heavy cream
- 1/2 teaspoon fresh thyme leaves, or ¼ teaspoon dried
- 1/2 teaspoon black pepper
- Kosher salt to taste
- 1/3 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
Prepare the Sauce:
- Melt the butter in a large sauté pan or deep skillet over medium heat.
- Sauté the shallots for 2 to 4 minutes or until soft, then add the garlic and mushrooms. Cook for about 5 minutes or until they release their liquid and begin to brown.
- Add the white wine and scrape up any browned bits. Continue cooking for a few minutes or until reduced by half.
Add the Duck:
- Add the shredded duck confit, thyme, black pepper, and stock. Simmer for 3 to 4 minutes or until the liquids are slightly reduced and the flavors are concentrated.
Finish the Sauce:
- Reduce the heat to medium-low and add the heavy cream and Parmesan cheese; stir for 1 to 2 minutes or until the liquids are smooth and slightly thickened.
Combine & Serve:
- Add the drained pasta to the sauce and toss to coat. Taste and adjust salt if needed. Add some reserved pasta cooking water to loosen the pasta as needed.
- Garnish with fresh parsley and extra Parmesan cheese. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
