Cooking time

Duck Confit Tagliatelle

  • Preparation : 15 minutes
  • Cooking : 15 minutes
  • Portions : 4

Ingredients

  • 1 package (200 g) of Brome Lake shredded duck confit
  • 350 g (about ¾ lb) tagliatelle
  • 375 ml (1½ cup) 15% cooking cream
  • 60 ml (¼ cup) sun-dried tomato pesto
  • 1 can (398 ml) artichoke hearts, drained and cut in half
  • 1 onion, chopped
  • 1 ball (250 g) of fresh mozzarella cheese, shredded
  • 60 ml (¼ cup) fresh basil, finely chopped

Preparation

  1. In a large pot of salted boiling water, cook the pasta al dente. Drain.

  2. In the same pot, heat a drizzle of olive oil over medium heat and sauté the onion for 1 to 2 minutes.

  3. Add the shredded duck confit and heat for 2 to 3 minutes, stirring occasionally.

  4. Add the cream and sun-dried tomato pesto. Bring to a boil and cook for 2 minutes.

  5. Add the tagliatelle noodles and artichoke hearts. Season with salt and pepper, and stir.

  6. If desired, garnish with the shredded fresh mozzarella and basil before serving.

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