Pasta with Confit Duck and Savoy Cabbage

Name: Pasta with Confit Duck and Savoy Cabbage
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 59 milliliters dry white wine; 510 grams confit duck legs; 2 Tbsps chopped fresh flat-leaf parsley; 12 fl. oz.s 1/2 cups reduced-sodium chicken broth; 2 larges onions, halved lengthwise, then sliced (1/4 inch thick; 4 cups); 454 grams dried campanelle (bell-shaped pasta) or garganelli; 1 teaspoon salt; 680 grams Savoy cabbage, cored and cut into 2-inch pieces (8 cups); 1 Tbsp unsalted butter; 1 teaspoons vegetable oil

Pasta with Confit Duck and Savoy Cabbage might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 737 calories, 44g of protein, and 16g of fat. This recipe serves 4. If you have butter, wine, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 25 hours.

Instructions

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total.

Ingredients you will need

Duck Leg

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes.

Ingredients you will need

Duck Leg

Equipment you will use

Cutting Board

Frying Pan

Transfer cracklings with a slotted spoon to paper towels to drain.

Equipment you will use

Slotted Spoon

Paper Towels

While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.

Ingredients you will need

Whole Duck

Meat

Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes.

Ingredients you will need

Onion

Salt

Equipment you will use

Frying Pan

Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Tongs

Add wine and cook, stirring, until evaporated, about 2 minutes.

Ingredients you will need

Wine

Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.

Ingredients you will need

Chicken Broth

Cabbage

While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

Ingredients you will need

Cabbage

Pasta

Water

Equipment you will use

Colander

Pot

Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).

Ingredients you will need

Cabbage

Parsley