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:

Quickview
573k Calories
26g Protein
12g Total Fat
85g Carbs
10% Health Score
Limit These
Calories
573k
29%

Fat
12g
20%

  Saturated Fat
4g
28%

Carbohydrates
85g
29%

  Sugar
3g
4%

Cholesterol
59mg
20%

Sodium
128mg
6%

Get Enough Of These
Protein
26g
53%

Selenium
81µg
116%

Manganese
1mg
55%

Vitamin B3
4mg
22%

Phosphorus
220mg
22%

Copper
0.34mg
17%

Magnesium
61mg
15%

Fiber
3g
15%

Iron
2mg
14%

Zinc
1mg
11%

Vitamin B6
0.2mg
10%

Potassium
270mg
8%

Vitamin B1
0.11mg
7%

Folate
21µg
5%

Vitamin B5
0.52mg
5%

Vitamin B2
0.07mg
4%

Vitamin C
3mg
4%

Calcium
34mg
3%

Vitamin E
0.3mg
2%

Vitamin A
88IU
2%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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