Duck Confit with Pasta and Mushrooms | D’Artagnan

Step 1

Recipes Confit & Rillettes

Step 2

Cook the pasta to al dente in salted water, drain and set aside.Saute the mushrooms in 2 tablespoons of duck fat for 2- 3 minutes, until halfway cooked.Add duck bacon to mushrooms and stir. Continue to saute, browning the bacon slightly, as it releases more duck fat. Season with a little salt. Add diced onions and sliced garlic to the pan; stir then saute.Add remaining tablespoon of duck fat, stir, then add the shredded duck confit and cook until warm, about 2 minutes. Save the bones in the freezer to add to chicken stock.Deglaze the pan with red wine, and cook down for 3 minutes or until almost fully reduced. Add the whole container of demi-glace and reduce for 3-5 minutes or until about halfway reduced. Swirl in the sour cream and stir until just absorbed in the sauce. Toss the pasta back into the pan with the meat, mushrooms, and pan sauce, then gently stir. Season with salt to your taste.Plate the pasta. Sprinkle Parmesan cheese and chopped chives on top. Finish with freshly ground black pepper to taste.