Duck Confit Pasta with Mushroom Sauce
D'Artagnan chef bio | Yield: Serves 4
Earthy mushrooms and rich duck leg confit come together to make this easy pasta dish. We chose an Italian curly pasta - traditionally made by wrapping bucatino around a knitting needle - for its texture and the pleasure of twirling it on a fork. Fusilli, or your favorite pasta, will work too.
- 2 Duck Leg Confit, shredded
- 8 oz bucatini or fusilli pasta
- 4 oz Duck and Veal Demi-Glace, diced
- 8 oz Organic Chef's Mix Mushrooms, diced and separated
- ½ white onion, diced
- 5 garlic cloves, thinly sliced
- 3 tablespoons Duck Fat
- 1 Duck and Veal Demi-Glace, at room temperature
- 2 tablespoons sour cream
- ¼ cup red wine
- Grated Parmesan cheese
- Chopped chives
- Salt and pepper to taste
- Cook the pasta to al dente in salted water, drain and set aside.
- Saute the mushrooms in 2 tablespoons of duck fat for 2- 3 minutes, until halfway cooked.
- Add duck bacon to mushrooms and stir. Continue to saute, browning the bacon slightly, as it releases more duck fat. Season with a little salt.
- Add diced onions and sliced garlic to the pan; stir then saute.
- Add remaining tablespoon of duck fat, stir, then add the shredded duck confit and cook until warm, about 2 minutes. Save the bones in the freezer to add to chicken stock.
- Deglaze the pan with red wine, and cook down for 3 minutes or until almost fully reduced. Add the whole container of demi-glace and reduce for 3-5 minutes or until about halfway reduced. Swirl in the sour cream and stir until just absorbed in the sauce.
- Toss the pasta back into the pan with the meat, mushrooms, and pan sauce, then gently stir. Season with salt to your taste.
- Plate the pasta. Sprinkle Parmesan cheese and chopped chives on top. Finish with freshly ground black pepper to taste.