Best Duck Pasta Recipes

PASTA WITH CONFIT DUCK AND SAVOY CABBAGE

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).

PASTA WITH DUCK CONFIT

Steps:

• 1. Pick all the meat off the duck legs and reserve the skin. Tear the meat and skin into smallish pieces. 2. Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Turn the heat down to medium. 3. Put the pasta in the boiling water. Stir it from time to time. 4. Add the garlic to the sauté pan and mix well. Watch the garlic: The moment it begins to brown turn off the heat. 5. Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Turn the heat back on to medium. Toss the pasta in the sauté pan, making sure it is all coated well. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want. Serve immediately with the lemon zest sprinkled on top. * http://www.simplyrecipes.com/recipes/easy_duck_confit/

DUCK CONFIT PASTA

Steps:

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

PASTA WITH TUSCAN DUCK SAUCE

Steps:

• Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
• Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
• Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
• Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.

MARCO'S DUCK EGG PASTA RAVIOLI

Steps:

• Prepare all ingredient before hand. Pasta should be chilling in the fridge.
• Put the olive oil in a shallow pan and heat, add the shallots and cook until soft, about 2 minutes - Don't let it burn.
• Add the mushroom and garlic and cook for another two minutes, finally adding the parma ham and cooking for a further minute.
• Take off the heat and put into a bowl, to prevent further cooking, stir in the Pecorino then leave to chill.
• To make the Ravioli, roll out to thin sheets and cut the desired shape. I used a round cutter and use this as a way of placing the filling in the center.  Place a further past disc on top then sealing with water
• Cooking time in boiling salted water only takes minutes, as soon as they float then remove from the water and server with a nice sage butter with a little nutmeg.

"DUCK IN A BOWTIE" PASTA

Steps:

• 1. In a large skillet heat the olive oil. When oil is very hot, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes.
• 2. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground duck.
• 3. Saute, stirring frequently and breaking up any large lumps and cook about 10 minutes.
• 4. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add salt and pepper. This will take approximately 1/2 hour.
• 5. While sauce cooks down, prepare bowtie pasta according to package directions. Drain well.
• 6. To serve, divide pasta on serving plates and top with bolognese. Sprinkle with parmesan or pecorino cheese if desired.

CONFIT OF DUCK AND SUN-DRIED TOMATO OVER PASTA

Steps:

• Mix the 1/4 teaspoon salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.) Add the duck to the warm oil. If you are using the oven put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a 180 degree F simmer for 6 to 8 hours. The duck must be cooked until it falls away from the bone. Remove all the duck meat from the bones and reserve meat until needed.
• Fill a large pot with water, add salt and boil pasta until al dente, cooked with a bite, about 10 to 12 minutes, drain and set aside. While the pasta is boiling, saute garlic, onion, and sun-dried tomatoes until the onion is translucent, about 3 to 5 minutes. Add the crushed tomatoes and cook together for about 10 minutes. Season with salt and pepper, as needed.
• Shred the duck meat, combine with sauce and toss with pasta. Transfer to a serving dish and top with fresh chives and basil, sprinkle with Parmesan and drizzle with truffle oil, for garnish.

PASTA WITH TUSCAN DUCK SAUCE

Steps:

• 1. if using raw duck: Trim visable fat from duck legs and lay them in a heavy skillet, skin down. turn heat to medium and when duck begins to sizzle, turn heat down to low and cover. Cook undisturbed about an hour. Check on occasion to make sure legs aren't burning. the skin should be golden brown. turn and cook until duck is very tender, about 30 minutes. Set aside, when cooled, shred duck meat from bones. toss excess fat. 2. Add onions to skillet and turn heat to medium-high. cook stirring occasionally, until onion is soft, about 5 minutes. 3. Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes, shredded duck meat, salt and pepper. Cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15-20 minutes. Taste and adjust seasoning. 4. Cook pasta, when tender, but not mushy, drain it and serve it with sauce along with cheese

DUCK PASTA

Steps:

• Heat the oil in a roasting pan big enough to hold the ducks and the vegetables. Brown the ducks on all sides until they are golden. Add the vegetables and garlic and fry them for five minutes until softened. Add the wine, stock and herbs, salt and pepper and cover the pan tightly and roast (breast side up) at 150°C for 2 hours. The ducks should be very tender. Remove them from the pan to cool a little and strain the pan juices. Set them aside and when the fat comes to the top, skim it off. Tear the meat from the duck carcasses and shred into bite-sized pieces. Reduce the cooking juices to form a thick sauce. Add the duck meat back into the sauce to warm through, and add a tablespoon or so of parsley. Toss through the cooked pasta and top with the parsley, serve with parmesan cheese.

SMOKED DUCK, SWEET CORN, AND MUSHROOM PASTA

Steps:

• Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes.
• Meanwhile, cook the pasta in the boiling water until cooked al dente, about 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate, garnish with fresh truffle shavings, if desired, and serve.

PASTA WITH ROAST DUCK

Steps:

• Sauce: Add olive oil into a frying pan. Heat. Then add chopped garlic, stir till brown. Now add chilli paste. Stir for 2 minutes. Then add tomatoes and crush with laddle. Lastly add tomato puree, stir until bubbly hot then set aside
• Pasta: Heat olive oil in a cooking pan, add chopped onions. Stir till lightly sauteed. Then add miced chicken. Once chicken is cooked (turns white and shrinks), add pasta and sauce together. Stir and leave to cook for 3 minutes. Stop the heat and leave to soak for 10 mins.
• Final touch: After above, add cheese and warm up the pasta in light heat until cheese partially melts. Serve in a white plate to bring out the colours and add the steamed asparagu and sliced duck on the side