In Duck, Duck, Goose, Hank Shaw shows you how to cook duck and goose like a pro. In addition to delicious recipes, Duck, Duck, Goose is a detailed guide to waterfowl — delving into the complexities of different breeds and species, and shows you how to prepare and butcher your own bird. This recipe for Confit of Duck with Pasta and Lemon is very straightforward and uses simple ingredients, but the preparation is key.
Confit of Duck with Pasta and Lemon Recipe
from Duck, Duck, Goose by Hank Shaw (Ten Speed Press, 2013)
2 confit duck legs (click here for the recipe)
1 tablespoon unsalted butter
1 tablespoon duck fat, or as needed
Kosher salt and freshly ground pepper
1 pound fresh tagliatelle
4 cloves garlic, finely chopped
2 tablespoons freshly squeezed lemon juice
Grated lemon zest, for garnish
Bring a large pot of water to a rolling boil.
Meanwhile, pick all of the meat off the duck legs and reserve the skin. Tear the meat and skin into small pieces. Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter, 1 tablespoon duck fat, and the duck meat and skin. Turn the heat down to medium.
Generously salt the boiling water, then add the pasta and stir well.
Add the garlic to the sauté pan and mix well. Watch the garlic: the moment it begins to brown, turn off the heat. When the pasta is al dente, drain it into a colander, then add it to the sauté pan. Alternatively, use tongs to transfer it from the boiling water to the sauté pan. Turn on the heat to medium and toss the pasta to coat well with all of the ingredients, adding more duck fat if the mixture seems too dry. Season with pepper, add 1 tablespoon of the lemon juice, and toss again. Taste and add the remaining 1 tablespoon lemon juice if you want. Serve immediately, garnished with the lemon zest.
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