“when you make duck confit here's another way to use it”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. remove the bones from the confit, chop the meat into bite-size pieces.
  2. cook the fettucine according to package directions, drain, set aside.
  3. heat olive oil and duck fat in a skillet.
  4. add garlic, and shallot, cook 2 minutes.
  5. add apricots, cook 1 minute.
  6. add hazelnuts and wine, cook over low heat, stirring until reduced by half.
  7. add stock and duck, reduce by half, 6-8 minutes.
  8. stir in butter, thyme and pepper.
  9. mix some sauce into the fettucine.
  10. spoon pasta onto 4 plates.
  11. top each with sauce and 1 tbsp chevre.
  12. serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: