Buy Now → Duck Confit Pasta With Mushrooms
Enjoy this duck confit pasta, a sumptuous meal that pairs tender duck with wine, cream, and herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Duck, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
- 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.
Credit: Diana Rattray
- 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.
Credit: Diana Rattray
- 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.
Credit: Diana Rattray
- 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.
Credit: Diana Rattray
- 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!
Credit: Diana Rattray
Equipment
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Find it online: https://classic-recipes.com/duck-confit-pasta/
