Go Back
–+ servings
Creamy mushroom pasta with grated cheese and fresh herbs.

Duck Confit Pasta With Mushrooms

Diana
Enjoy this duck confit pasta, a sumptuous meal that pairs tender duck with wine, cream, and herbs.
No ratings yet
Servings 4 servings
Calories 664
Print Recipe Pin Recipe
Course Duck, Pasta
Cuisine Italian-American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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.
    Cooked fettuccine pasta drained in a colander.

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.
    Sauteed sliced mushrooms in a black skillet.

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.
    Creamy mushroom sauce simmering in a black skillet.

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.
    Creamy mushroom sauce simmering in a pan.

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!
    Creamy mushroom pasta dish on an oval plate with herbs and Parmesan cheese.

Nutrition

Calories: 664kcalCarbohydrates: 47gProtein: 36gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 212mgSodium: 333mgPotassium: 302mgFiber: 2gSugar: 4gVitamin A: 865IUVitamin C: 3mgCalcium: 145mgIron: 3mg

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.

Keyword cream sauce, duck confit, mushrooms, pasta, white wine
Tried this recipe?Let us know how it was!