Confit of Duck and Sun-Dried Tomato over Past From preparation to the plate, this recipe takes roughly 8 hours and 20 minutes. If you have torn basil leaves, canned tomatoes, farfalle pasta, and a few other ingredients on hand, you can make it. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert.
Instructions
1
Mix the 1/4 teaspoon salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.)
Ingredients you will need
Seasoning
Garlic
Pepper
Whole Duck
Lard
Salt
Cooking Oil
Equipment you will use
Roasting Pan
Dutch Oven
Oven
2
Add the duck to the warm oil. If you are using the oven put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a 180 degree F simmer for 6 to 8 hours. The duck must be cooked until it falls away from the bone.
Ingredients you will need
Bone
Whole Duck
Cooking Oil
Equipment you will use
Oven
3
Remove all the duck meat from the bones and reserve meat until needed.
Ingredients you will need
Whole Duck
Meat
4
Fill a large pot with water, add salt and boil pasta until al dente, cooked with a bite, about 10 to 12 minutes, drain and set aside. While the pasta is boiling, saute garlic, onion, and sun-dried tomatoes until the onion is translucent, about 3 to 5 minutes.
Ingredients you will need
Sun Dried Tomatoes
Garlic
Onion
Pasta
Water
Salt
Equipment you will use
Pot
5
Add the crushed tomatoes and cook together for about 10 minutes. Season with salt and pepper, as needed.
Ingredients you will need
Crushed Tomatoes
Salt And Pepper
6
Shred the duck meat, combine with sauce and toss with pasta.
Ingredients you will need
Pasta
Sauce
Whole Duck
Meat
7
Transfer to a serving dish and top with fresh chives and basil, sprinkle with Parmesan and drizzle with truffle oil, for garnish.