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Title: Pasta with Duck Confit Categories: None Yield: 1 Servings 1/4 c Duck fat; up to 2 tb Each finely-diced carrots; -celery root, Shiitake -mushrooms, onions and beets 2 c Chunky meat; pulled from -duck confit 1 tb Chopped thyme 1 c Poultry stock 1/2 lb Pasta sheets; freshly torn -into pieces Salt and black pepper Parmesan cheese; for garnish ESSENCE OF EMERIL SHOW#EE100 Heat a large pot of salted water to a boil for pasta. In a large sautJ pan heat 1 teaspoon of duck fat, add vegetables and duck confit 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 sautJ 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. Yield: 4 servings Posted to recipelu-digest by molony |