Duck Confit Pasta Cherry (Print View)
Shredded duck, silky pasta, and tangy cherry gastrique unite for a refined and harmonious dining experience.
# Components:
→ Duck Confit & Pasta Components
01 - Two confit duck legs, weighing approximately 350 grams each
02 - 350 grams dried tagliatelle or pappardelle
03 - Two tablespoons duck fat, sourced from confit or substituted with unsalted butter
04 - Two shallots, finely minced
05 - Two cloves garlic, finely minced
06 - 75 milliliters dry white wine
07 - 150 milliliters chicken or duck stock
08 - One tablespoon fresh thyme leaves, or one teaspoon dried thyme
09 - 40 grams unsalted butter
10 - Salt and freshly ground black pepper, adjusted to palate
11 - Two tablespoons freshly chopped parsley
→ Cherry Gastrique Components
12 - 150 grams pitted cherries, fresh or frozen
13 - 60 milliliters red wine vinegar
14 - Two tablespoons granulated sugar
15 - One tablespoon water
16 - A pinch of salt
→ Service Accents
17 - Finely grated Parmigiano-Reggiano, optional
18 - Extra fresh thyme sprigs, for garnish
# Directions:
01 - Combine cherries, red wine vinegar, granulated sugar, water, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the cherries soften considerably and the liquid becomes syrupy, approximately 10-12 minutes. Puree the mixture until smooth using an immersion blender or a standard blender, then pass through a fine-mesh sieve. Keep warm.
02 - Preheat your oven to 180°C (356°F). Arrange the confit duck legs on a baking sheet and roast for 10-12 minutes, until thoroughly heated and the skin is crisp. Once heated, remove the skin if desired, then shred the duck meat using two forks. Set aside.
03 - Bring a generous pot of salted water to a rolling boil. Cook the dried tagliatelle or pappardelle according to the package directions until reaching the al dente stage. Reserve approximately 100 milliliters of the pasta cooking water before draining the pasta.
04 - Melt the duck fat in a large skillet or sauté pan over medium heat. Add the finely minced shallots and sauté until softened, about 2 minutes. Incorporate the minced garlic and cook for an additional minute until fragrant. Deglaze the pan with the dry white wine, scraping any flavorful browned bits from the bottom, and allow it to reduce by half, approximately 2-3 minutes. Pour in the chicken or duck stock and add the thyme leaves. Simmer for 3 minutes. Stir in the shredded duck confit and heat through. Reduce the heat to low and swirl in the unsalted butter until the sauce achieves a glossy consistency. Season with salt and freshly ground black pepper to taste.
05 - Add the drained pasta and the reserved pasta water to the skillet containing the duck confit sauce. Toss gently to ensure the pasta is evenly coated in the rich sauce. Stir in the freshly chopped parsley.
06 - Twirl the dressed pasta onto individual serving plates, arranging the shredded duck confit on top. Artfully dot the cherry gastrique around and over the pasta using a squeeze bottle or a small spoon. If desired, finish with a sprinkle of freshly grated Parmigiano-Reggiano and garnish with extra fresh thyme sprigs.
# Expert Advice:
01 -
- Uses pre-made duck confit for gourmet results without hours of cooking
- Creates an impressive date night dinner in under an hour
- Balances rich duck flavors with bright cherry notes
- Teaches you how to make a simple gastrique that works with many dishes
02 -
- The gastrique can be made days ahead and refrigerated
- Duck confit is already fully cooked so you're just warming and shredding
- The dish comes together in about 30 minutes once prep is complete
- Leftover duck confit can be frozen for future meals
03 -
- Reserve extra duck fat from cooking the confit legs and store it in the refrigerator for incredible roasted potatoes
- For the most beautiful presentation, use a squeeze bottle to apply the gastrique in precise dots
- Let the pasta finish cooking in the sauce for the final minute to absorb maximum flavor