Duck Confit Pasta

While the duck is roasting, I like to make fresh pappardelle for this dish. Fresh pasta is really the only thing that will do it justice, but when times are rushed, the boxed stuff works just fine.

Ingredients

For duck confit

2 cloves of garlic, minced

2-3 tablespoon of any herbs you have on hand. I like rosemary and parsley for this.

Optional: Grated parmigiano-reggiano. Buzza prefers it without the cheese.

Directions

1. Prepare duck confit according to recipe.
2. When duck is done, remove the skin and chop into small pieces. Shred the rest of the meat.
3. You can reserve the bone by freezing them. Make broth with it when you have enough.
4. Boil the pasta according to direction.
5. When the pasta is about 2 minutes from done, saute the garlic and herbs in a couple tablespoons of duck fat.
6. Drain the pasta.
7. Add pasta and duck meat to the pan and sautee for a minute or two until the pasta is coated.