Took away some leftover shredded duck when at a Chinese restaurant last night and used some for lunch today with this recipe. I added a tiny bit of black truffle oil. Fresh, dried, how much? *To slow roast raw duck legs, first pat them dry. Add the shredded duck confit to a medium sized bowl and add the egg, ricotta, parmesan, thyme and parsley. When the fat has melted, add the onions and saute for 2 to 3 minutes. Add carrot, celery, onion and garlic and … Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Didn’t have rosemary and so used thyme instead, simple recipe and amazing flavor! Recipe for Gorgeous slow-cooked duck pasta from Cook with Jamie 1 duck (or leftover roast duck) olive oil sea salt freshly ground pepper 1 orange 1 lb pasta (rigatoni or occhi di lupo work well) 2 knobs of butter 1 large handful of freshly grated Parmesan cheese, plus extra for serving a small bunch of flat leaf parsley, finely chopped Making this now. I like it, just wish the others in family like duck a little more. First time commenting? Another addict is born. Frankly though I’d be tempted next time just to use olive oil (!). Please try again later. But I'd like to do something nicer with the meat. https://www.bbcgoodfood.com/recipes/chinese-roast-duck-pancakes Remove to a plate and set aside. Have the water boiling, and give it plenty of salt; you want it to taste of the sea. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Toss the pasta in the sauté pan, making sure it is well coated. This is a sumptuous pasta dish that has its origins in old Venice, where it was done with the Italian version of preserved duck. wish me luck! Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Nice flavor, tender. Did you know you can save this recipe and order the ingredients for. Please do not use our photos without prior written permission. The result looked more or less as in your picture, if not nearly as beautiful. Roasted the carcass for stock today, with the raw wings. Thanks. 1 Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt). For me, this is a special (although regular) bird for the holidays. Whilst the duck is in the oven, make the plum sriracha sauce. Prick the duck legs all over on the skin side and then rub each leg, on both sides with 1 tsp five spice powder. Get the duck out of the fridge and up to room temperature before you cook it. Make sure you’ve got everything ready before you start, as this dish comes together fast. Cook until the duck is very tender, about 1 1/2 hours. ;-). I had blk truffle paste in the fridge. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over). Classic Venetian pasta dish with duck confit or slow roasted duck, garlic, rosemary, and lemon. In a large saute pan, heat the duck fat. You … (for I have never cooked duck before… ever!) Your comment may need to be approved before it will appear on the site. Panfried the breasts last night, with sauce from crabapples I pickled in August. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. A lot of grocery stores have whole frozen ducks in the freezer section, and several online purveyors, such as D’Artagnan, sell duck legs online. Cook for a minute, or until fragrant and just beginning to brown at the edges, then remove from heat. Great recipe, made it last night and everyone loved it, especially my 10 year old daughter. I fixed it now. ~Elise. Using a sharp knife, remove the corn from the cob. Salt all over generously. Wow! Turn and roll duck legs to coat well. ~Elise. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Place on a baking tray and cook at 180˚C/gas mark 4 for 40 minutes. All cooking should be like this! Lower the heat to medium. Place the duck - breast side up - on the rack in the roasting tin. Thanks for waiting. Hang noodles on a drying rack 1 hr, or toss with semolina and twirl into nests until ready to cook. Return the heat to medium. Thanks so much! Thanks for the recipe – I’ll try it this weekend for Valentines! I fried the duck skin first to make sure it was crisp and then added the meat. Hi Ann, somehow that step went missing! Will probably make the roasted duck confit by itself again. Remove from oven and let cool for 15 minutes. Bring a pot of salted water to a boil. Exclusive offer from Good Food Deals: Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle. can plum tomatoes, chopped 1 lb cut pasta (penne, pappardelle) grated Parmesan cheese or pecorino romano discussion from the Chowhound Home Cooking, Pasta food community. duck breast, cilantro leaves, hoisin sauce, shredded Monterey Jack cheese and 3 more Smoked Duck and Andouille Gumbo Food Fidelity chopped parsley, kosher salt, … Traditionally this is served with tagliatelle, a long, flat pasta both wider and thinner than the more familiar linguine. If you do this right, both the sauce and the pasta will be done at the same time. 4 Put the pasta in the boiling water. Place the duck legs into ovenproof dish and pour over the BBQ mixture. It’s an optional ingredient. I’m salting the legs for confit this weekend. I think I’m just going to have to look harder! Hmmmmmm. I simply could not detect a taste benefit in the duck fat/butter combination, believe it or not….. Also, ‘ might use orange zest “stripes” rather than lemon zest….. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Despite this, it is an easy dish to make – the only tricky part is getting the garlic browned but not burned. Genius! So I doubled the duck fat and simmered the meat at low and didn’t add any skin. Remove duck legs and, using two forks, shred the duck meat. It was still delicious and so easy. This was damn good food. Then added the garlic, Getting the garlic right was no problem. I see Rosemary mentioned in the overall description, but not in the list of ingredients or in the instructions. Had made the confit before, and used a new kitchen aid doigh hook to make pasta- they go together so well!! ~Hank. Preheat the oven to 350°. Season the mixture with salt and pepper. Does anyone have a good idea/recipe for the leftover cooked meat? I think the skin should be used as a garnish so it will stay crispy. Heat the oil in a large pan. Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner. Serve immediately with the lemon zest sprinkled on top. ~Hank. I followed it exactly, except that the pasta was gluten- free tagliatelle (organic brown rice). For my boyfriend, it was a first time experience. discussion from the Chowhound Home Cooking, Pasta food community. It would taste very different from my recipe, but it sounds like it would still be tasty! No Rosemary. Incredibly delicious. 2 While the water is heating, pick all of the meat off the slow-cooked duck legs and reserve the skin. All photos and content are copyright protected. 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