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!!

*Serves 2*


🫒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)
🫒Parmesan cheese
🫒Black pepper
🫒Extra-virgin olive oil


  1. Preheat the oven to 200°C.
  2. 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.
  3. 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.
  4. Prepare and slice all your veggies.
  5. Bring a large pot of salted water to a boil for the pasta.
  6. In a large pan over medium heat, add the reserved rendered duck fat. Sauté the shallots or onion until caramelized and season well.
  7. Add the garlic and chili to the pan, cooking for an additional 20-30 seconds, being careful not to brown them.
  8. Add the pasta to your pot of boiling water.
  9. Deglaze your pan with white wine, letting it simmer and reduce by half.
  10. Toss in the cherry tomatoes, cooking for another minute.
  11. Stir in the reserved duck jelly.
  12. Remove bones from the duck legs, chop the meat, and add it to the pan along with the olives.
  13. Once the pasta is cooked, transfer it directly into the pan along with a couple of splashes of pasta water.
  14. Turn off the heat and gently combine everything in the pan. Fold in the chopped parsley.
  15. 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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