Duck Confit Pasta With Mushrooms
Learn how to make duck confit pasta, a sumptuous meal that pairs tender duck with wine, cream, and herbs.
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.
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.
How to Store
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in a pan over low heat, adding a splash of cream or stock to restore the sauce’s consistency.
Duck Confit Pasta With Mushrooms
Ingredients
- 2 duck confit legs, shredded
- 8 ounces fettuccine, or pappardelle
- 1 tablespoon butter or duck fat
- 2 shallots, finely chopped
- 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!
