Duck Confit Tagliatelle

• Préparation : 15 minutes
• Cuisson : 15 minutes
• Portions : 4

Ingrédients

• 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

Préparation

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.