Pasta with duck confit
4 servings
Ingredients
| Quantity | 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 | |
Directions
* 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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