Pasta with Confit Duck and Savoy Cabbage

Ingredients for Pasta with Confit Duck and Savoy Cabbage

• 1/2 teaspoons vegetable oil

• 3 (6- to 230g ) confit duck legs

• 2 large onions, halved lengthwise, then sliced (1/4 inch thick

• 4 cups)

• 1 teaspoon salt

• 1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (1925ml )

• 60ml dry white wine

• 350ml reduced-sodium chicken broth (350ml )

• 450g dried campanelle (bell-shaped pasta) or garganelli

• 1 tablespoon unsalted butter

• 2 tablespoons chopped fresh flat-leaf parsley

• 1/2 teaspoons black pepper

How to make Pasta with Confit Duck and Savoy Cabbage

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 teaspoons salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoons 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 240ml 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).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.