Spaghetti with duck confit

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Spaghetti with duck confit

Spaghetti with duck confit

Spaghetti with duck confit
Spaghetti with duck confit
Number of people

2 legs of duck confit

200 g spaghetti

1 small can of corn in grain

4 cocktail tomatoes (cut in half) or, out of season, 8 candied tomatoes

1 onion

basil leaf (for decoration)

1 clove of garlic

5 sprigs of parsley



Preparation: 5 min
Cooking time: 15 min
Step 1
Preparation of ingredients:
Step 2
remove the skin from the thighs, unravel the meat with a fork.
Step 3
Set aside the grease from the box.
Step 4
Wash the tomatoes, cut them in half, set aside. Chop the garlic with the parsley.
Step 5
Drain the corn, set aside. Peel the onion, cut it into small pieces and set aside.
Step 6
Wash the basil leaves, gently wipe them in absorbent paper, cut them into small pieces and set aside.
Step 7
Preparation of the dish: cook the spaghetti in a large amount of water (according to the indicated cooking time).
Step 8
While the pasta is cooking, prepare the "sauce":
Step 9
In a frying pan, heat 1 tablespoon of the duck fat, sauté the onion for about 2 minutes. Then add the duck meat, stir well, add the corn grains, tomatoes, parsley.
Step 10
Stir gently, simmer for about 4 minutes.
Step 11
Taste and adjust the seasoning (salt - pepper) if necessary.
Step 12
When the pasta is almost cooked (still slightly firm to the bite), drain it and pour it into the pan containing the mixture.
Step 13
Mix again gently so that the pasta soaks up the flavours and finishes cooking.
Step 14
Serve with chopped basil leaves.
I add my grain of salt

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