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DUCK CONFIT PASTA WITH RED WINE & RASPBERRY SAUCE

INGREDIENTS​​

Creamy, rich, and full of flavor, this dish is sure to impress!

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  • 4 vacuum-sealed duck confit legs

  • 1 tbsp butter

  • 2 tbsp olive oil

  • 2 chopped green onions

  • 2 cups red wine

  • 2 tbsp concentrated veal stock

  • 1 cup 35% cooking cream

  • 1 cup cream cheese

  • ½ cup Dora Raspberry Jam

  • 500 g wide egg noodles

  • ½ cup arugula

  • Black pepper to taste

PREPARATION

  1. Place the vacuum-sealed bags containing the duck legs in a pot of boiling water. Cook for 10 minutes.

  2. Transfer the bags containing the duck legs to a plate. Remove the duck legs from the bags and shred the meat using a fork. Set aside.

  3. In a skillet, heat the butter and half of the olive oil over medium heat. Sweat the green onions. Deglaze with the red wine over high heat, then simmer for about 10 minutes until the mixture has reduced by half.

  4. Add the concentrated veal stock and stir. Cook for 2 minutes over medium heat.

  5. Stir in the cream, cream cheese, and Dora raspberry jam. Simmer for 10 minutes.

  6. Meanwhile, cook the wide egg noodles in a pot of boiling water for 6 to 7 minutes, until al dente.

  7. In a bowl, combine the remaining olive oil with the arugula.

  8. Add the pasta to the pot containing the sauce and stir. Add the duck confit and heat through for 1 to 2 minutes, stirring.

  9. Divide the pasta among plates and top with the arugula. Season with black pepper to taste.

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