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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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when you make duck confit here's another way to use it Ingredients:
4 duck legs, confit |
1 lb fettuccine pasta |
salt, pepper to taste |
2 tablespoons olive oil |
1/2 tablespoon duck fat |
2 garlic cloves, chopped |
1 shallot, sliced |
1 cup dried apricot, sliced |
1/2 cup crushed hazelnuts |
1/2 cup dry white wine |
1 cup chicken stock |
4 tablespoons butter, softened |
1 tablespoon chopped fresh thyme |
4 tablespoons chevre cheese |
fresh ground pepper |
Directions:
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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