Duck Papadelle Pasta
Ever wondered what to do with our Luvarlee Confit Duck Legs? Well here’s your answer! This pasta is a rich, salty and delicious!!
🫒500g Papadella Pasta GF
🫒1 large shallot OR half a red onion (thinly sliced)
🫒2 garlic gloves (thinly sliced)
🫒1 long red chili (thinly sliced)
🫒8-10 cherry tomatoes (halved)
🫒1/3 bunch fresh parsley (finely chopped)
🫒1/4 cup white wine
🫒1/4 cup pitted green olives (halved)
🫒Extra-virgin olive oil
- Preheat the oven to 200°C.
- Place the packet of defrosted confit duck legs in warm water for 3 minutes to loosen the duck jelly. Pour out the majority of the jelly juices into a bowl and set them aside for later.
- Place the duck legs in an ovenproof pan or baking dish. Roast them for 15-20 minutes until crispy. Once finished, remove the duck legs and set them aside. Remember to reserve any rendered duck fat from the pan.
- Prepare and slice all your veggies.
- Bring a large pot of salted water to a boil for the pasta.
- In a large pan over medium heat, add the reserved rendered duck fat. Sauté the shallots or onion until caramelized and season well.
- Add the garlic and chili to the pan, cooking for an additional 20-30 seconds, being careful not to brown them.
- Add the pasta to your pot of boiling water.
- Deglaze your pan with white wine, letting it simmer and reduce by half.
- Toss in the cherry tomatoes, cooking for another minute.
- Stir in the reserved duck jelly.
- Remove bones from the duck legs, chop the meat, and add it to the pan along with the olives.
- Once the pasta is cooked, transfer it directly into the pan along with a couple of splashes of pasta water.
- Turn off the heat and gently combine everything in the pan. Fold in the chopped parsley.
- Plate the pasta and finish by grating fresh Parmesan, adding a sprinkle of black pepper, and drizzling with extra-virgin olive oil.
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