Pasta with Slow Roasted Duck
Pasta with Slow Roasted Duck takes roughly 25 minutes from beginning to end. One serving contains 494 calories, 16g of protein, and 11g of fat. For $1.76 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up black pepper, garlic cloves, lemon juice, and a few other things to make it today. 161 person have made this recipe and would make it again. It works well as a main course. It is brought to you by Simply Recipes. With a spoonacular score of 63%, this dish is solid. Try Slow-roasted duck legs, Slow Roasted Duck With Turnips And Carrots, and Slow-roasted Duck With Spiced Sour Cherry Sauce for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
Freshly ground black pepper
1 tablespoon butter
1-2 tablespoons duck fat
4 finely chopped garlic cloves
1-2 tablespoons lemon juice
Lemon zest
Salt
1 pound tagliatelle
Equipment:
frying pan
tongs
Cooking instruction summary:
1 Pick all the meat off the duck legs and reserve the skin. Tear the meat and skin into smallish pieces.2 Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Turn the heat down to medium.3 Put the pasta in the boiling water. Stir it from time to time.4 Add the garlic to the sauté pan and mix well. Watch the garlic: The moment it begins to brown turn off the heat. 5 Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Turn the heat back on to medium. Toss the pasta in the sauté pan, making sure it is all coated well. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want.Serve immediately with the lemon zest sprinkled on top.
Step by step:
1. 1 Pick all the meat off the duck legs and reserve the skin. Tear the meat and skin into smallish pieces.2
2. Heat a large sauté pan over medium-high heat for 2 minutes.
3. Add the butter and duck fat and the duck meat and skin. Turn the heat down to medium.3
4. Put the pasta in the boiling water. Stir it from time to time.4
5. Add the garlic to the sauté pan and mix well. Watch the garlic: The moment it begins to brown turn off the heat. 5
6. Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Turn the heat back on to medium. Toss the pasta in the sauté pan, making sure it is all coated well.
7. Add more duck fat if needed.
8. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want.
9. Serve immediately with the lemon zest sprinkled on top.
Nutrition Information:
covered percent of daily need
