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.
What You’ll Like About This Recipe
- Rich but balanced. Duck confit delivers deep savory flavor, which is brightened by white wine and lifted by herbs so the dish never feels overly heavy.
- Quick to prepare. Since the duck is already cooked, the sauce comes together in minutes, making this feel special without extra effort.
- Perfect texture. Wide noodles hold onto the velvety cream sauce, while mushrooms provide a contrasting bite.
- Flexible ingredients. Choose fettuccine, pappardelle, or even tagliatelle; use chicken or turkey stock; or mix mushrooms for more complexity.
- Restaurant-quality results. The flavors are layered and refined, giving you a dish that feels elevated enough for date nights or holidays.
Ingredient Notes
- Duck confit — Tender, flavorful, and already cooked, making the dish fast and luxurious. Shred the meat into bite-size pieces.
- Long pasta — Fettuccine or pappardelle capture the creamy sauce beautifully. Cook until al dente so it holds up well.
- Butter or duck fat — Duck fat boosts richness and ties the flavors together, but butter works perfectly if needed.
- Shallots — Add subtle sweetness and build the aromatic base for the sauce.
- Garlic — Grated garlic melts into the sauce for even distribution.
- Mushrooms — Cremini or button mushrooms work well, but mixed mushrooms add depth.
- White wine — Dry wine deglazes the pan and brightens the sauce. Choose something crisp like Sauvignon Blanc.
- Stock — Chicken or turkey stock keeps the dish savory while thinning the sauce slightly before adding cream.
- Heavy cream — Creates the velvety texture that makes the sauce cling beautifully to the noodles.
- Thyme — A classic pairing with duck. Fresh thyme adds floral earthiness.
- Parmesan cheese — Adds saltiness, umami, and body to the sauce.
- Fresh parsley — A bright, fresh element for finishing.
How to Make It
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve a bit of pasta water before draining.
- In a large skillet, heat butter or duck fat and sauté shallots until softened. Add garlic and mushrooms, cooking until the mushrooms brown slightly.
- Pour in the white wine to deglaze the pan, scraping up any flavorful browned bits. Reduce the wine by half.
- Add the shredded duck along with thyme, pepper, and stock. Simmer briefly until slightly reduced.
- Lower the heat and stir in the cream and Parmesan until smooth and lightly thickened.
- Add the drained pasta, tossing gently to coat. Adjust consistency with reserved pasta water if needed.
- Serve warm, garnished with parsley and additional Parmesan.
Pro Tips
- Brown the mushrooms well before adding liquids so they develop deeper flavor.
- Shred the duck into small pieces so it distributes evenly throughout the pasta.
- Reduce the wine enough to burn off sharpness and concentrate flavor.
- Reserve extra pasta water—it’s the easiest way to adjust the sauce texture.
- Warm the duck briefly in the sauce before adding cream so the meat absorbs flavor.
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
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or cream to loosen the sauce.
- Freeze: Freeze the finished pasta for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet over low heat, adding stock or cream until the sauce returns to the right consistency.
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.
