Spaghetti with Creamy Duck Confit, Herb & Garlic Sauce
- Preparation : 15 minutes
- Cooking : 20 minutes
- Portions : 6
- 4 or 5 Brome Lake duck legs confit
- Salt and pepper
- 1 500-g (1.1 lb.) package of spaghetti
- 45 ml (3 tbsp) Duck fat
- 2 150-g packages of fresh herb and garlic cheese (goat or cow)
- 6 Green onions, sliced
- 250 ml (1 cup) Grilled red peppers, cut into strips
- Hot pepper flakes
Reheat the duck legs confit in the oven according to the directions on the package.
Debone the legs and slice the meat into bite-sized pieces. Set aside in a large bowl.
In a large pot of salted boiling water, cook the pasta al dente. Drain, then set aside in a large bowl.
Return the saucepan to medium-high heat, add the duck fat and heat the chunks of duck meat (keeping some aside for serving) for two minutes. Add the flavoured cheese and stir until melted. To make the sauce creamier, add a little milk.
Turn off the heat, then add the pasta, green onions and red peppers to the pan. Toss gently to mix the ingredients and coat the pasta with sauce.
Adjust seasoning to taste and add a few pinches of hot pepper flakes. Toss to mix.
Pour pasta onto a large serving platter and serve directly at the table garnished with the pieces of duck meat.
Serve with a side of tomato and basil salad.
Recipe developed by Nicolas Vallée, professional chef