Pasta with duck confit

Yield: 4 servings

Measure Ingredient
¼ cup duck fat; or less
2.00 tablespoon finely-diced carrots
2.00 tablespoon finely-diced celery root
2.00 tablespoon finely-diced shiitake mushrooms
2.00 tablespoon finely-diced onions
2.00 tablespoon finely-diced beets
2.00 cup chunky meat; pulled from confit of duc
1.00 tablespoon chopped thyme
1.00 cup poultry stock
½ pounds pasta sheets; freshly torn
1 ; into pieces
1 salt; to taste
1 freshly-ground black pepper; to taste
1 parmesan cheese; for garnish

* Note: See the "Confit Of Duck" recipe which is included in this collection.

Heat a large pot of salted water to a boil for pasta. In a large saute pan heat 1 teaspoon of duck fat, add vegetables and Confit Of Duck and cook 4 minutes, tossing often. Add thyme and stock, bring to a boil and allow liquid to begin reducing. Meanwhile cook pasta until al dente, drain and add pasta directly to saute pan. Toss to combine, adding more duck fat for flavor, if desired. Season to taste; black pepper goes well with this dish. Top with freshly-grated cheese. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-100 broadcast 01-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-19-1997

Recipe by: Emeril Lagasse

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