PASTA WITH SLOW ROASTED DUCK RECIPE

INGREDIENTS

• 1 pound tagliatelle
• 1 or 2 slow-roasted duck legs
• 4 finely chopped garlic cloves
• 1 tablespoon butter
• 1-2 tablespoons duck fat
• salt
• freshly ground black pepper
• lemon zest
• 1-2 tablespoons lemon juice

 

DIRECTION

• Pick all the meat off the duck legs and put to one side the skin.
• Split the meat and skin into small pieces.
• Heat a large sauté pan over medium-high heat for 2 minutes.
• Add the butter, duck fat, the duck meat and skin in it.
• Slow down the heat to medium.
• Put the pasta in the boiling water. And boil as per the direction on the packet.
• Stir it from time to time.
• Add the garlic to the sauté pan and mix well.
• Watch the garlic. Turn off the heat when it starts to get brown.
• Drain the pasta and put it 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 required.
• Add some black pepper and 1 tbsp of lemon juice and toss again so everything is gently mixed.
• Taste and add the second tablespoon of lemon juice if you want.
• Serve immediately with the lemon zest speckled over the top of the dish.