Pasta With Duck Confit

Recipe Ingredients

1/4 cup	59ml	Duck fat - or less
2 tablespoons	30ml	Finely-diced carrots
2 tablespoons	30ml	Finely-diced celery root
2 tablespoons	30ml	Finely-diced Shiitake mushrooms
2 tablespoons	30ml	Finely-diced onions
2 tablespoons	30ml	Finely-diced beets
2 cups	125g / 4.4oz	Chunky meat, pulled from Confit Of Duck - see * Note
1 tablespoon	15ml	Chopped thyme
1 cup	237ml	Poultry stock
1/2 lb	227g / 8oz	Pasta sheets - freshly torn into pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmesan cheese - for garnish

Recipe Instructions

* Note: See the "Confit Of Duck" recipe which is included in this collection.

Heat a large pot of salted water to a boil for pasta.

In a large saute pan heat 1 teaspoon of duck fat, add vegetables and Confit Of Duck and cook 4 minutes, tossing often. Add thyme and stock, bring to a boil and allow liquid to begin reducing.

Meanwhile cook pasta until al dente, drain and add pasta directly to saute pan. Toss to combine, adding more duck fat for flavor, if desired. Season to taste; black pepper goes well with this dish. Top with freshly-grated cheese.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-100 broadcast 01-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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