Duck Confit Pasta

  • 1 pound tagliatelle pasta
  • 2 or 3 duck legs confit
  • 5 garlic cloves, finely chopped
  • 1/2 tsp fresh rosemary, chopped
  • 1 Tbsp butter
  • 1-2 Tbsp duck fat
  • Zest of 1 lemon
  • 1-2 Tbsp lemon juice
  • Salt and pepper to taste

In a large pot bring water to boil for the pasta. While the water is heating, pick all of the meat off the duck legs and reserve the skin. Tear or chop the meat and skin into small pieces. Heat a large sauté pan over medium-high heat. Add the butter, duck fat, the duck meat and skin. Lower the heat to medium. Put the pasta in the boiling water.  Add the garlic and rosemary to the sauté pan. Cook for a minute, or until fragrant and just beginning to brown at the edges, remove from heat. When pasta is ready toss in the sauté pan, making sure it is well coated. Add more duck fat if needed. Return the heat to medium. Add salt and pepper and 1 Tbsp of lemon juice and toss again. Taste and add the second Tbsp of lemon juice if needed.  Sprinkle lemon zest on top and serve immediately.