Duck Confit Pasta Recipe

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Duck Confit Pasta
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  1. Remove the bones from the confit, chop the meat into bite-size pieces.
  2. Cook the fettucine according to package directions, drain, set aside.
  3. Heat olive oil and duck fat in a skillet.
  4. Add garlic, and shallot, cook 2 minutes.
  5. Add apricots, cook 1 minute.
  6. Add hazelnuts and wine, cook over low heat, stirring until reduced by half.
  7. Add stock and duck, reduce by half, 6-8 minutes.
  8. Stir in butter, thyme and pepper.
  9. Mix some sauce into the fettucine.
  10. Spoon pasta onto 4 plates.
  11. Top each with sauce and 1 tbsp chevre.
  12. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 909.49 Kcal (3808 kJ)
Calories from fat 357.28 Kcal
% Daily Value*
Total Fat 39.7g 61%
Cholesterol 118.01mg 39%
Sodium 472.11mg 20%
Potassium 664.19mg 14%
Total Carbs 95.6g 32%
Sugars 22.64g 91%
Dietary Fiber 8.05g 32%
Protein 42.32g 85%
Vitamin C 6.3mg 11%
Vitamin A 0.1mg 5%
Iron 5.9mg 33%
Calcium 75.4mg 8%
Amount Per 100 g
Calories 232.12 Kcal (972 kJ)
Calories from fat 91.18 Kcal
% Daily Value*
Total Fat 10.13g 61%
Cholesterol 30.12mg 39%
Sodium 120.49mg 20%
Potassium 169.51mg 14%
Total Carbs 24.4g 32%
Sugars 5.78g 91%
Dietary Fiber 2.06g 32%
Protein 10.8g 85%
Vitamin C 1.6mg 11%
Iron 1.5mg 33%
Calcium 19.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
  • 24

Good Points

  • saturated fat free,
  • low sodium

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