Penne with Duck Confit and Green Vegetables

Name: Penne with Duck Confit and Green Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 250 g penne pasta; 2 pieces duck confit legs (shredded); 1 cup fresh spinach (washed); 1 cup green peas (fresh or frozen); 1 bunch asparagus (trimmed and cut into 2-inch pieces); 2 cloves garlic (minced); 1 tablespoon olive oil; 1/4 cup parmesan cheese (grated); Salt and pepper to taste

45 min 4 servings Medium

All Recipes

Indulge in a savoury dish of penne with tender duck confit and vibrant green vegetables.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Penne with duck confit and green vegetables is a dish that combines the rich, luxurious taste of tender duck confit with the fresh and crisp flavours of green vegetables. This pasta dish is not only comforting but also sophisticated, making it perfect for both casual dinners and special occasions. Duck confit is a traditional French preparation involving duck legs slowly cooked in their fat, resulting in incredibly tender and flavourful meat. Paired with penne pasta, this dish is elevated with the addition of green vegetables such as spinach, peas, and asparagus, which provide a refreshing contrast to the richness of the duck.

Instructions

Cook the penne

Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Pro tip: Cook the pasta just to al dente as it will continue to cook slightly in the sauce.

Prepare the duck confit

In a large skillet over medium heat, add the shredded duck confit. Cook for 5 minutes until heated through and slightly crispy. Ensure the internal temperature of the duck reaches 165°F / 74°C by probing the thickest part of the meat.

Pro tip: If your duck confit is very fatty, drain some fat before adding other ingredients.

Cook the vegetables

Add olive oil to the skillet with the duck. Add garlic and sauté for 1 minute until fragrant. Stir in asparagus and cook for 3-4 minutes until tender-crisp.

Pro tip: Ensure not to overcook the asparagus to maintain a slight crunch.

Combine ingredients

Add the spinach and peas to the skillet. Cook for another 2 minutes until the spinach is wilted and peas are heated through.

Pro tip: Add a splash of the reserved pasta water if needed to create a sauce.

Mix with pasta

Add the cooked penne to the skillet with the duck and vegetables. Toss everything together over low heat. Add reserved pasta water as needed to coat the pasta.

Pro tip: Ensure all ingredients are well combined and heated through.

Serve

Serve immediately, garnished with grated parmesan cheese and a sprinkle of black pepper.

Pro tip: Serve with additional parmesan on the side for those who love extra cheese.

💡

Tips & Tricks

Use high-quality duck confit for the best flavour.
Fresh green vegetables add a vibrant touch.
Cook pasta al dente for perfect texture.
Reserve some pasta water to adjust the sauce consistency.

Frequently Asked Questions

What is pâte au canard?

Pâte au canard generally refers to duck pâté, a spread made from duck meat and seasonings.

What is pâte canard confit?

Pâte canard confit typically refers to a dish or a preparation involving duck confit, which is duck cooked slowly in its fat.

How do you make pâte au canard confit?

Pâte au canard confit involves using duck confit in a dish, often combined with pasta or other ingredients for a rich, savoury meal.

Can I use store-bought duck confit?

Yes, store-bought duck confit is convenient and works well for this recipe.

What can I serve with duck confit pasta?

Pair duck confit pasta with a light salad and a glass of red wine for a complete meal.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Serving Suggestions

Serve this penne with duck confit and green vegetables with a side of crusty bread to soak up the delicious sauce. A glass of red wine, such as Pinot Noir, pairs wonderfully with the rich flavours of the dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stove, adding a splash of water to bring the sauce back to the right consistency.

Nutrition per serving

520

Calories

28g

Protein

22g

Fat

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