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Duck Legs Confit on Garlic and Feta Tagliatelle

  • Preparation : 30 minutes
  • Cooking : 25 minutes
  • Portions : 4
Pâtes canard


  • 4 Brome Lake duck legs confit (two 330g packages)
  • 1 package (500g) tagliatelle
  • ½ lb goat (or ewe) cheese, cubed
  • 90 ml (6 tbsp) fresh basil, finely chopped
  • 125 ml (½ cup) sun-dried tomatoes in oil, chopped
  • 12 to 16 green and black olives, pitted and cut in half or thirds
  • 2 large garlic cloves, minced
  • Sea salt and freshly ground pepper
  • First pressed olive oil


  1. Pre-heat oven to 400°F.

  2. Place the duck legs confit on a baking sheet and heat for 10–12 minutes.

  3. At the end of cooking, set the oven to broil for a few minutes, until the duck legs turn brown and the skin gets crispy.

  4. In the meantime, add the tagliatelle to a large pot of salted boiling water and cook until al dente. Drain immediately and return to the pot.

  5. Add the rest of the ingredients. Season with salt and pepper to taste. Drizzle generously with olive oil and toss carefully. Cover and set aside.

  6. When the duck legs confit are ready, divide the pasta among four plates and top each plate with a duck leg. Drizzle with a little more olive oil and serve immediately.

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