PASTA WITH CONFIT DUCK AND SAVOY CABBAGE
Categories Duck Leafy Green Herb Pasta Dinner Fall Winter Cabbage Noodle Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
- While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
- Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
- While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).
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Suhini Suhini
[email protected]This dish is a bit too salty for my taste. I think I would use less salt next time.
Piyel Islam
[email protected]I'm not sure why, but my duck confit always turns out tough. I've tried following the recipe exactly, but it never seems to work.
Riya moni Riyamoni80
[email protected]This is one of my favorite pasta dishes. It's so rich and flavorful, and the duck confit is always cooked to perfection.
Ashiyan Khan
[email protected]I've made this dish several times and it's always a crowd-pleaser. The duck confit is always cooked perfectly and the cabbage is always tender and flavorful.
Samantha Zontelli
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Dandam Nantim Domtim
[email protected]I'm not a fan of cabbage, but I really enjoyed this dish. The duck confit was so good that it made me forget all about the cabbage.
Stephanie Moore
[email protected]This dish is a bit pricey to make, but it's definitely worth it. The duck confit is so tender and flavorful.
Boam Evans
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly.
Nihad FF
[email protected]I'm not sure what went wrong, but my duck confit turned out tough and dry. The cabbage was also overcooked.
Prince Ifu
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's definitely worth the effort.
Sen Limbu
[email protected]I found this dish to be a bit bland. I think it could have used more seasoning.
Bandile Gamede
[email protected]This dish was a bit too rich for my taste, but it was still very good. I think I would use less butter next time.
a g m hasani
[email protected]I'm not a huge fan of duck, but I really enjoyed this dish. The duck confit was not gamey at all, and the cabbage added a nice touch of flavor. I would definitely make this again.
gain porimol
[email protected]This is one of my favorite pasta dishes. The combination of duck confit and savoy cabbage is just perfect. I always make extra so I can have leftovers for lunch the next day.
MAHDI SAMADIEH
[email protected]I followed the recipe exactly and the dish turned out perfectly. The duck confit was crispy on the outside and tender on the inside, and the cabbage was cooked to perfection. I served it with a side of roasted potatoes and it was a hit with my family
nikki brown
[email protected]This pasta dish was absolutely delicious! The duck confit was so tender and flavorful, and the savoy cabbage added a nice touch of bitterness. I will definitely be making this again.